Rhubarb Cardamon Whole Wheat Scones

Good Morning! What’s baking?

I just placed these scones in the oven.

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Ingredients:

2 cups Rhubarb chopped
1 1/4 cup of whole wheat pastry flour
1 1/4 Cup of AP flour
1 teaspoon of baking powder
1teaspoon of Cardamon ground
1/2 teaspoon of salt
3/4 cup of heavy cream
One stick of butter cup chopped (1/2 cup) Unsalted
1 teaspoon of pure vanilla
1 TB of vanilla sugar & 2 TB of sugar
1/4 cup of sugar

Dusting:
1.5 TB of vanilla sugar
2.5 TB of sugar

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1. Preheat oven to 425 degrees

2. In a small bowl take chopped rhubarb and coat well with 1 tb of vanilla sugar and 2 TB of sugar. Set a side.

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3. In a separate bowl sift together both types of flour, salt, cardamon, 1/4 cup of sugar and baking powder.

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4. Cut butter into the flour mixture.

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You can use a pastry cutter for this but I prefer using my hands. Cut until butter is in pea sizes.

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5. Add rhubarb and liquids.

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6. Use a spatula to mix. And knead until dough form and everything is incorporated. Don’t over knead/mix.

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Make sure no flour is left behind.

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7. Separate dough evenly into a Pam Spray coved scone pan.

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Looks like this

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8. Now sprinkle with dusting sugar

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9. Bake scones for 20 to 24 minutes on 425 or until golden brown.

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Yields 16 to 20 scones depending on the size of your scone pan. As pictured the scones are 2.5 by 2.5 by 3 inches.

 

Special note: next time I make these I am going to try using fat free half and half to decrease the saturated fat content.

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