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Rhubarb Cardamom Scones

Name: Rhubarb Cardamom Scones
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 people
Ingredients: 1 1/4 cups whole wheat flour; 1 1/4 cups all purpose flour; 1/2 cup sugar; 1 Tbsp. baking powder; 1 tsp. ground cardamom seeds; 1/2 tsp. kosher salt; 1/2 cup unsalted butter -- cubed; 1 3/4 cups chopped fresh rhubarb; 3/4 cup heavy whipping cream; 1 large egg; 1 tsp. vanilla extract; sparkle sugar

Rhubarb Cardamom Scones have the tartness of rhubarb offset by the sweetness of the scone itself and the percieved sweetness of the cardamom.

By Chef Laura Bonicelli

cardamomscones

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Servings

8 people

Ingredients

Dry Ingredients

1 1/4 cupswhole wheat flour
1 1/4 cupsall purpose flour
1/2 cupsugar
1 Tbsp.baking powder
1 tsp.ground cardamom seeds
1/2 tsp.kosher salt
1/2 cupunsalted butter -- cubed
1 3/4 cupschopped fresh rhubarb

Wet Ingredients

3/4 cupheavy whipping cream
1 large egg
1 tsp.vanilla extract

Topping

sparkle sugar

Instructions

1
Preheat oven to 400º F.
2
In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat.
3
Measure the cream into a 1 cup liquid measure,add the egg, and vanilla; stir to combine. Add into crumb mixture and stir just until moistened.
4
Turn onto a floured surface; fold over gently 4-5 times. Pat into an 8-inch circle. Cut into eight wedges. Place wedges on parchment paper-lined baking sheet; sprinkle with sparkle sugar.
5
Bake 20-25 minutes or until light golden brown. Serve warm with Rhubarb Ginger Marmalade.

Chef's Notes

Nutrition (per serving)

378

Calories

Protein

43g

Carbs

21g

Fat

Fiber

335mg

Sodium