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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Rhubarb Scones Recipe

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This recipe for Rhubarb Scones is from Bill's Chow Guide, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/4 cups whole wheat pastry flour
1-1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1-1/2 cups finely chopped fresh or frozen rhubarb, thawed (3-4 stalks)
1/2 cup heavy whipping cream
1/4 cup fat-free milk
1 teaspoon vanilla extract
Coarse sugar
Directions:
Directions:
Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat.

In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened.

Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into 8 wedges. Place wedges on parchment paper-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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