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Title: Rhubarb Scones
Categories: Breads, Fruits, Dairy
Yield: 16 servings

1 1/4 c Whole wheat pastry flour
1 1/4 c A-P flour
1/2 c Sugar
1 tb Baking powder
1 ts Ground cardamom
1/2 ts Salt
1/2 c Cold unsalted butter; diced
1 1/2 c Fine chopped rhubarb;
- thawed
1/2 c Heavy whipping cream
1/4 c Milk
1 ts Vanilla extract
Coarse sugar

Set oven @ 400ºF/205ºC.

In a large bowl, whisk the first 6 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" circles. Cut
each into 8 wedges. Place wedges on parchment-lined
baking sheets; sprinkle with coarse sugar. Bake 18-22
minutes or until golden brown. Serve warm.

Danielle Lee, Sewickley, Pennsylvania

Makes: 16 scones

RECIPE FROM: https://www.tasteofhome.com

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