1 1/4 cups whole wheat pastry flour
1 1/4 cups all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1 tsp ground cardamom
1/2 tsp salt
1/2 cup unsalted butter, cubed
1 1/2 cups finely chopped fresh or frozen rhubarb, thawed and drained (3-4 stalks)
1/2 cup heavy whipping cream
1/4 cup fat-free milk
1 tsp vanilla extract
Preheat oven to 400 degrees.
Line baking sheets (for 16 scones) with parchment paper; set aside.
In a large bowl, whisk the flours, sugar, baking powder, cardamom, and salt together; cut in the butter until crumbly. Add the rhubarb and toss to coat.
In another bowl, whisk the cream, milk, and vanilla; stir into the crumb mixture just until moistened.
Turn out on a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-inch circles. Cut each circle into 8 wedges.
Place wedges on the prepared baking sheets; sprinkle with the coarse sugar.
Bake at 400 degrees for 18-22 minutes or until golden brown.
Best served warm.
Yield: 16 scones
Per scone: 166 calories, 9 g (5 g sat) fat, 25 mg cholesterol, 155 mg sodium, 20 g carb, 1 g fiber, 2 g protein