These tart yet sweet rhubarb scones are perfect for a springtime brunch. Buttery and tender, we love them fresh out of the oven and smeared with a bit of fruity jam. A little Devonshire cream does hurt either!
Courtesy of Taste of Home
Makes 16 scones
1-1/4 cups whole wheat pastry flour
1-1/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup unsalted butter, cubed
1-1/2 cups finely chopped fresh or frozen rhubarb, thawed (3-4 stalks)
1/2 cup heavy whipping cream
1/4 cup fat-free milk
1 teaspoon vanilla extract
Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat.
In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened.
Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into eight wedges. Place wedges on parchment paper-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm.
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