Good Morning! What’s baking?

I just placed these scones in the oven.

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

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.

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

4. Cut butter into the flour mixture.

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

5. Add rhubarb and liquids.

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

Make sure no flour is left behind.

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

Looks like this

8. Now sprinkle with dusting sugar

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

 

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.