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rhubarb cardamom scones

Rhubarb Cardamom Scones

© Chef Laura Bonicelli
Rhubarb Cardamom Scones have the tartness of rhubarb offset by the sweetness of the scone itself and the percieved sweetness of the cardamom.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breads, Brunch
Cuisine American, English
Servings 8 people
Calories 378 kcal

Equipment

  • parchment paper

Ingredients
  

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

Topping

  • sparkle sugar

Instructions
 

  • Preheat oven to 400º F.
  • 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.

Notes

Copyright:
"Chef Laura Bonicelli"

Nutrition

Calories: 378kcalCarbohydrates: 43gProtein: 6gFat: 21gSaturated Fat: 13gTrans Fat: 1gCholesterol: 82mgSodium: 335mgPotassium: 195mgFiber: 3gSugar: 13gVitamin A: 741IUVitamin C: 2mgCalcium: 162mgIron: 2mg
Keyword cardamom, scones
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