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     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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