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Whole Wheat Rhubarb Scones

Crumbly delicious scone with a sugar crunch and a tangy rhubarb pop.
Prep Time5 minutes
Cook Time23 minutes
Total Time28 minutes
Cuisine: American
Keyword: rhubarb, scones
Servings: 8 scones
Author: Michelle

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

Serving: 1g | Calories: 306kcal | Carbohydrates: 44g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 450mg | Fiber: 3g | Sugar: 13g