Sweet & Tangy Whole Wheat Rhubarb Scones


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Whole wheat rhubarb scones are a delicious way to use up fresh rhubarb from your garden! A sweet tang makes these crunchy scones a family hit! If you’re looking for rhubarb recipes, do give this one a shot!

Sweet & Tangy Whole Wheat Rhubarb Scones

Sweet & Tangy Whole Wheat Rhubarb Scones

Rhubarb grows all over around here and is pretty much free for the taking if you are brave enough to knock on doors and ask! Rhubarb is one of the first crops of the spring and is the earliest crop that resembles fruit. It seems like a lot of people don’t like rhubarb, but I think it’s delicious. I read with interest about Barbara Kingsolver’s experience with rhubarb as she ate only local food for a year in her book Animal, Vegetable, Miracle: A Year of Food Life – one of my all time favorite books.

One of my favorite recipes to make with rhubarb are these whole wheat scones! I love a crunchy scone and the added tang from the rhubarb is such a nice complement to the sweetness of this sugar in this recipe. I try not to use much sugar in my cooking, but we love this combination, and this scone recipe is one I have made over and over again.

Sweet & Tangy Whole Wheat Rhubarb Scones

Notes about making these scones

As with any cooking, having the right tools is the key to success. A couple things you will need to make these scones include a stone baking sheet and a masher.

Sweet & Tangy Whole Wheat Rhubarb Scones

The hardest part of making these scones in incorporating the butter, I think. I have a cute little masher that I use for guacamole that I use, and I also use my fingers.

Sweet & Tangy Whole Wheat Rhubarb Scones

To make them extra tasty, make sure to dust with sugar before baking. It shouldn’t be a lot of sugar, but a couple tablespoons will go a long way!

Sweet & Tangy Whole Wheat Rhubarb Scones

The last key to success in making scones in my opinion, is to give them plenty of separation on the baking sheet. I prefer my scones to have a crunchy outside and pulling them apart from each before baking other will help them to get a nice crunch.

Sweet & Tangy Whole Wheat Rhubarb Scones
Yield: 8 scones

Whole Wheat Rhubarb Scones

Whole Wheat Rhubarb Scones

Crumbly delicious scone with a sugar crunch and a tangy rhubarb pop.

Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes


  • 1 cups white whole wheat flour
  • 1 1/2 cups unbleached white flour
  • 1/2 cup sugar {I use coarse raw sugar}
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cold butter
  • 2 cups rhubarb, finely chopped
  • 2/3 cup milk
  • extra sugar for dusting


  1. Preheat oven to 375 degrees.
  2. Stir together all dry ingredients: flour, baking powder, baking soda, and salt.
  3. Cut in cold butter until the mix resembles peas.
  4. Add rhubarb and milk and stir gently until combined. Mixture will be dry.
  5. Turn mix out on a baking stone and form into a 9" circle. Sprinkle extra sugar over the circle, if desired. {It's really good with the extra sugar - adds a nice crunch!} Cut the circle into 8 pie shaped wedges and gently move them apart so they are not touching each other.
  6. Bake for 22-25 minutes, or until lightly browned.
  7. Enjoy!


If after 23 minutes of baking time the scones are not crispy enough, bake them for a few more minutes until they look perfect! 🙂

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 306Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 450mgCarbohydrates: 44gFiber: 3gSugar: 13gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!

Looking for more rhubarb recipes? Check out these:

Strawberry Rhubarb Crisp

Whole Wheat Strawberry Rhubarb Muffins

German Pancakes

15 Different Muffins from One Base Recipe

Do you like rhubarb? What’s your favorite rhubarb recipe?


About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

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  1. Sounds yummy! I made a rhubarb coffee cake last week and am looking forward to trying more recipes.