Rhubarb and Rose Drop Scones with Fragrant Compote

Method

1. For the compote: Place the rhubarb chunks, 50g sugar, dried rose petals, and 2 tablespoons water in a saucepan over low-medium heat. Cook gently, stirring often, until the rhubarb starts to soften but still holds some shape and the syrup thickens. Taste (let cool first) and add more sugar if needed. Set aside to cool.
2. Slice the rhubarb lengthwise into halves, then cut each half lengthwise again. Chop across to get pea-size cubes. Put in a bowl with 1 tablespoon sugar, the rose petals, and orange zest and juice. Stir roughly to combine.
3. In a medium bowl, whisk together the flour, baking powder, a pinch of salt, and the remaining sugar. Crack in the egg, pour in the milk, and drizzle the honey. Beat with a balloon whisk until smooth, with no lumps. Gently fold in the rhubarb mixture, including any juices.
4. Melt the butter in a large non-stick frying pan over medium-high heat. Drop 4 heaping tablespoons of batter into the pan, one in each quarter. Reduce heat to low-medium after 30 seconds, and cook for 1-2 minutes until the undersides are golden. Flip each scone with a small spatula, then cook another 1-2 minutes until the other side is golden. Adjust heat as needed.
5. Transfer cooked scones to a plate. Repeat with remaining batter. Serve warm with butter and dollops of the rhubarb-rose compote.