Sweet & Tangy Whole Wheat Rhubarb Scones
on May 21, 2019, Updated Oct 27, 2023
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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
Table of Contents
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.
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.
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.
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!
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.
Whole Wheat Rhubarb Scones
Crumbly delicious scone with a sugar crunch and a tangy rhubarb pop.
Ingredients
- 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
Instructions
- Preheat oven to 375 degrees.
- Stir together all dry ingredients: flour, baking powder, baking soda, and salt.
- Cut in cold butter until the mix resembles peas.
- Add rhubarb and milk and stir gently until combined. Mixture will be dry.
- 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.
- Bake for 22-25 minutes, or until lightly browned.
- Enjoy!
Notes
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:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 306Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 450mgCarbohydrates: 44gFiber: 3gSugar: 13gProtein: 6g
Looking for more rhubarb recipes? Check out these:
Whole Wheat Strawberry Rhubarb Muffins
15 Different Muffins from One Base Recipe
Do you like rhubarb? What’s your favorite rhubarb recipe?
mmm, looks like I need to go raid the neighbor’s rhubarb patch again! 🙂
Sounds yummy! I made a rhubarb coffee cake last week and am looking forward to trying more recipes.