Rhubarb Scones Karen Breiwick
2 1/2 cups flour 1/2 cup sugar
1 Tbsp. baking powder 1 teaspoon ground cardamom
1/2 tsp. salt 1/2 cup cold unsalted butter, cubed
1 1/2 cups finely chopped rhubarb (or frozen) 1/2 cup heavy whipping cream
1/4 cup fat free milk 1 tsp. vanilla
Coarse sugar
Preheat oven to 400 degrees. In a large bowl whisk flour, sugar, baking powder and cardamom.
Cut in cubed butter until mixture resembles coarse crumbs. Add rhubarb 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 inch 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 or cold.