Saturday, July 30, 2016

RHUBARB SCONES

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 milk
1 tsp vanilla extract
Coarse sugar

Preheat oven to 400 degrees.
Line baking sheets with parchment paper; set aside.

In a large bowl, whisk together the flours, sugar, baking powder, cardamom and salt; cut in the butter until crumbly. Add the rhubard and toss to coat.

In a separate bowl, whisk together the cream, milk and vanilla.Stir into the crumb mixture just until moistened.

Turn dough out onto a floured surface and knead 4 to 5 times. Divide in half and pat into two 6-inch circles. Cut each circle into 8 wedges.

Place wedges onto the prepared baking sheets; sprinkle sugar over the tops. Bake at 400 degrees 18-22 minutes or until golden brown.

Best served warm.

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