Brunch Recipe: Rhubarb Scones
By: Sheri Wetherell
Published: April 18, 2014

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!
 Rhubarb Scones
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
	Coarse sugar
	 
	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.