MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb Scones
 Categories: Breads, Fruits, Dairy
      Yield: 16 servings
 
  1 1/4 c  Whole wheat pastry flour
  1 1/4 c  A-P flour
    1/2 c  Sugar
      1 tb Baking powder
      1 ts Ground cardamom
    1/2 ts Salt
    1/2 c  Cold unsalted butter; diced
  1 1/2 c  Rhubarb; fine chopped,
           - thawed
    1/2 c  Heavy whipping cream
    1/4 c  Milk
      1 ts Vanilla extract
           Coarse sugar
 
  Set oven @ 400 F/205 C.
  
  In a large bowl, whisk the first 6 ingredients. Cut in
  butter until mixture resembles coarse crumbs. Add
  rhubarb; toss 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" circles. Cut
  each into 8 wedges. Place wedges on parchment-lined
  baking sheets; sprinkle with coarse sugar. Bake 18-22
  minutes or until golden brown. Serve warm.
  
  Recipe by Danielle Lee, Sewickley, Pennsylvania
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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