Rhubarb Scones Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 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 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
Instructions
- Preheat oven to 400 °. In a large bowl, whisk the first six 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-in. circles. Cut each into eight wedges. Place wedges on parchment paper-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm.
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