30 Minute Rhubarb Scones with Whole Wheat Flour
These tender, flaky, sweet-tart rhubarb scones will change your mind about baking with whole wheat! Rustic and flavourful, use fresh or frozen rhubarb for these super easy to bake treats.
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I’ve always known I marched to the beat of my own drum, in most things. Like, I look totally average…but I’m a major introvert who works on the internet and a soccer mom who actually craves kale, doesn’t like reality TV and listens to electronic music pretty much daily.
So I get that you might be skeptical when I tell you that baking with whole grain flours is so much more delicious for like 90% of recipes. Blame it on my hippie island upbringing, but I think whole grains add a satisfying heft to the texture of baked goods and a LOT more flavour. And once you fall in love with it, it’s hard to go back.
Yes, I’m a dietitian. And yes, I want you to eat more whole grains for their incredible nutrition (the fiber! The prebiotics! The minerals!) But the reality is, while I also don’t think that everything you eat needs to be “healthy” I actually prefer the more nutritious option most of the time.
And if you stumbled upon this recipe, the internet thinks you might like it too. So let’s make some yummy, healthier rhubarb scones. They’re super easy to make…and depending on the milk and butter you use, are totally vegan too. They make a lovely breakfast with a glass of my strawberry blueberry smoothie for extra fruit (+ fiber!)
If you’re looking for more satisfying sweet treats with extra nutrition benefits, you might love the dessert recipes in my book, Plant Magic (tiramisu anyone?!?).
How to make this healthy rhubarb scone recipe foolproof (even for a beginner!)
One of things about developing recipes for over a decade is that I love a recipe that you can tweak for your own preferences and pantry contents. And these plant-based rhubarb scones are pretty customizable as long as you know what the deal breakers are.
Want to make these with frozen rhubarb? No Problem? Dice it and let it thaw in a colander to release any excess moisture before you bake otherwise your scones might be too wet to hold their structure.
My vegan butter preference is Earth Balance sticks or Becel Plant Butter sticks because they have a firmer fat content. If you use Melt, the scones will be more cake-like and less flaky because it’s got less saturated fat but the recipe still works.
Even more yummy rhubarb recipes:
- 15 Minute Thick Rhubarb Compote with Ginger
- Nourishing Rhubarb and Rolled Oat Crisp
- Easy Rhubarb Galette with Cardamom
- Roasted Rhubarb Spice Muffins
30 Minute Rhubarb Scones with Whole Wheat Flour
Ingredients
- 2 cups flour, use all whole wheat, all purpose or 1 cup of each
- 1 tablespoon baking powder
- ⅓ cup sugar, plus 1 tablespoon for rhubarb
- ½ teaspoon salt
- ½ teaspoon cinnamon, see notes for flavour options!
- ½ cup cold stick butter, I use earth balance sticks
- scant ½ cup soy milk, hydration varies with the flour, see note
- 1 teaspoon vanilla
- 1 ¼ cup diced rhubarb, about 1 large stalk, diced smaller the better!
Instructions
- Preheat oven to 400℉ (205℃) and prepare a baking sheet with parchment paper or a silicone baking mat.
- Mix the rhubarb with 1 tbsp sugar in a small bowl, set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Get the butter out of the fridge, cut it into little cubes and add to the flour mixture. I like to work it with a fork first, to minimize the heat from my hands, then I get in there with my fingers until the mixture looks like crumbly sand.
- Add the milk and vanilla, give it a bit of a stir, then mix in the rhubarb. I like to use my hands to work them evenly into the dough and flatten it to a disk, about 1 inch (2.5cm) high and 7 inches (17.5cm) across.
- Place the disk on the baking sheet and cut into 6 equal wedges. Carefully lift the wedges with a spatula and space them out on the baking sheet for air circulation and pop into the oven.
- Bake for 15-18 minutes, until golden brown on the bottom and firm and dry to the touch. Let cool on the baking sheet on a wire rack. Store uncovered on the counter for 48 hours.
Notes
