Rhubarb Scones with Whole Wheat
Rhubarb Scones made with heartier grains. This healthy rhubarb scone recipe uses buttermilk for a tender crumb. See our budget swap table. Ready in 35 min.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingwithkendra.net.
Cooking tools:
- Pastry cutter
- Oven
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pitcher
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
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