Rhubarb Cardamom Scones
Tender, flaky scones dotted with tart ruby rhubarb and perfumed with warm cardamom's exotic sweetness. The combination of whole wheat and all-purpose flour gives these beauties a wholesome heartiness that pairs beautifully with morning coffee or afternoon tea.
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"