Whole wheat cardamom rhubarb scones

Nutty whole wheat, tangy rhubarb, and a hing of cardamom all come together in these delicious scones. Scones and coffee are a perfect match and these whole wheat cardamom rhubarb scones are a lovely treat for spring.

Disclosure: The post is sponsored by Door County Coffee & Tea Co. I was provided with product for this post. As always, all opinions are my own.

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I've been a big coffee fan since I started drinking it in my teens, but now as a mom of twins, coffee is seriously an important part of my daily life. We tend to stick with the same dark roast my husband makes every day, so I was really excited to receive a very generous selection of coffees to try, including some pretty unique flavors, from Door County Coffee & Tea Co.

The first one we dug into was Death's Door and it was so dark and yummy! I really have enjoyed the Breakfast Blend, Raspberry Almond, and the Black and Tan as well. I'm really looking forward to trying other flavors, especially the Cinnamon Hazelnut and Orange Creme.

This scone recipe comes from Taste of Home and they are delicious. I generally pair rhubarb with cinnamon and/or ginger, but the cardamom goes so well with it! I've always found cardamom to be such a lovely flavor and since we are getting close to rhubarb season, I wanted to use it for a springtime treat.

Scones are a pretty simple baked good to make. You can flavor them in so many different ways. These ones have whole wheat flour added to them which give them a nutty flavor.

We enjoyed our scones with a cup of Chocolate Covered Strawberry coffee! I figured since strawberry and rhubarb are a classic combination, that it only made sense to pair the scones with strawberry coffee. They were delicious together! 

Scones and coffee make a nice breakfast, brunch, or snack, especially with family or friends. I added slightly more cardamom to mine than the original recipe indicated and I also baked mine at a lower temperature and subbed water for the fat free milk.

Yield: 16 scones

Author: Amy (Savory Moments)

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Whole Wheat Cardamom Rhubarb Scones

Nutty whole wheat, tangy rhubarb, and a hing of cardamom all come together in these delicious scones. Scones and coffee are a perfect match and these whole wheat cardamom rhubarb scones are a lovely treat for spring

Ingredients:

• 1-1/4 cups whole wheat pastry flour
• 1-1/4 cups all purpose flour, plus more for kneading
• 1/2 cup sugar
• 1-1/4 teaspoons ground cardamom
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1-1/2 cups finely chopped rhubarb (fresh or frozen that has been thawed)
• 1/2 cup heavy whipping cream
• 1/4 cup water
• 1 teaspoon pure vanilla extract
• coarse sugar, for topping, optional

Instructions:

1. Preheat the oven to 350 degrees. Line two baking sheets with parchment or silicone baking mats.
2. In a large bowl, whisk together the whole wheat pastry flour through baking powder. Cut in the butter until it resembles coarse crumb. Toss in the rhubarb until coated and mixed.
3. In a glass measuring cup or another medium bowl, stir together the heavy whipping cream water, and vanilla. Pour into the dry ingredients and stir until just combined.
4. Place the batter onto a lightly floured surface and knead a few times until the dough comes together. Divide into two equal pieces. Pat each into a 6-inch disc. Cut each into eight wedges. Place on the prepared baking sheets and sprinkle with coarse sugar, if using.
5. Bake for about 16-18 minutes, rotating the sheets halfway through baking. Place on a plate to cool slightly and serve warm or at room temperature.

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This post was originally published in 2019 and has been updated in 2022 with new text and more to improve reader experience.

Check out these other rhubarb recipes:

Rhubarb Applesauce (No Sugar Added) 

Small-batch Rhubarb Freezer Jam 

Rhubarb Oatmeal Bars 

Rhubarb Oatmeal Bread 

Old-fashioned Rhubarb Crumble 

Looking for even more rhubarb recipes? Check out this round-up of 25 Rhubarb Recipes that aren't Strawberry Rhubarb Pie.