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By: Chef Laura Bonicelli

Cardamom’s distinctive aroma is right up there with cinnamon when it comes to comfort baking. Rhubarb Cardamom Scones will be a seasonal baking favorite for years to come! Rhubarb Ginger Marmalade is the perfect accompaniment.

Rhubarb and Cardamom!

I know you’re anxious to get to the recipe so you make Rhubarb Cardamom Scones, but first, let’s talk about the ingredients. 

Most of the cardamom sold in the world is ground. That’s a shame because the spicy, slightly sweet, distinctive flavor is so much more prevalent when you grind the seeds of the pod yourself. Green cardamom pods are typical in stores, and I always buy small amounts because they dry out quickly and lose their potency.

Cardamom is common in Scandanavian cooking and baking typically used in breads. The natural sweetness works well in this scone. I kept the recipe light in sugar; it’s perfect for serving with jam or my “Rhubarb Ginger Marmalade.”

Rhubarb is tart by nature; therefore, it needs some sugar. Chopped rhubarb can easily replace berries in a recipe – although you may need to adjust the amount of sugar. The beautiful rhubarb-pink and red stalks hold some of their colors when baked into bread or scones. The plants in my yard produce for about eight weeks. I freeze what I don’t use so that I can extend my baking season.

About the Recipe

A scone is a sweet biscuit, and like a biscuit follows the typical routine of mixing the dry ingredients and wet ingredients separately. Once you pour the wet ingredients to the dry, the mixing is minimal, only to combine. From there, folding over 5 or 5 times on a lightly-floured board helps to build some layers into the baking.

I use a lightly oiled bench knife to cut the scones into eight wedges. If you prefer smaller scones, divide the dough in half. Make two 6-inch rounds and cut each into eight wedges. The baking time will reduce slightly, so start checking them for doneness a few minutes early.



A little sprinkle of sparkle sugar brings some crunch and extra sweetness to the table. Put on your teapot and enjoy!

I hope you love Rhubarb Cardamom Scones! Buon Appetito!

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Step by Step Instructions

Rhubarb Cardamom Scones

Chef Laura Bonicelli
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Print - members only.  Please log in or JOIN HERE!

Prep Time 15 mins
Cook Time 25 mins
Course Breakfast, Brunch
Servings 8 people


  • parchment paper


Dry 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

Wet Ingredients

  • 3/4 cup heavy whipping cream
  • 1 large egg
  • 1 tsp. vanilla extract


  • sparkle sugar


  • Preheat oven to 400º.
  • In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat.
  • 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.
  • 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.
  • Bake 20-25 minutes or until light golden brown. Serve warm with Rhubarb Ginger Marmalade.


"Chef Laura Bonicelli"
Keyword cardamom, scones
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