Rhubarb Scones

• 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

1. Preheat oven to 400u0b0. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat.
2. In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened.
3. Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into eight wedges. Place wedges on parchment paper-lined
4. ; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm.

whole wheat pastry flour, flour, sugar, baking powder, ground cardamom, salt, cold unsalted butter, frozen rhubarb, heavy whipping cream, milk, vanilla, sugar

Taken from www.tasteofhome.com/recipes/rhubarb-scones/ (may not work)