Rhubarb Scones with Whole Wheat - Cooking with Kendra

Ingredients

• 2 cups (240g) whole wheat pastry flour
• 1/2 cup (60g) cane sugar
• 1 tbsp (12g) baking powder
• 1/2 tsp (3g) baking soda
• 1/2 tsp (3g) salt
• 6 tbsp (85g) unsalted butter, chilled and cubed
• 1 cup (240ml) cold buttermilk
• 1 large egg, beaten
• 1 cup (140g) fresh rhubarb, diced into 1/4-inch pieces
• 1 tsp (5ml) vanilla extract
• 1/4 cup (60ml) honey
• 1 tbsp (15ml) fresh lemon juice
• 2 tbsp (30ml) warm water