Rhubarb Cardamom Scones
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
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
Nutrition Facts
Per Serving (serves 8 people)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
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 or until light golden brown. Serve warm with Rhubarb Ginger Marmalade.
Chef's Notes
Copyright: "Chef Laura Bonicelli"