Honey Scones with Rhubarb Compote
Ingredients
- 200g (7 ounces) rhubarb, trimmed and cut into small pieces
- 50g (1/4 cup) granulated sugar
- 100ml (1/3 cup plus 5 tsp.) orange juice
- 300g (2 1/3 cups) self-rising flour, plus extra for dusting
- 75g (about 5 1/4 tbsp) cold butter, cubed
- 25g (2 tbsp.) granulated sugar
- 2 tbsp honey, plus extra for glazing
- 125ml (1/2 cup) whole milk
- Clotted cream, to serve
- 6cm (2 1/3-inch) round pastry cutter
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