30 Minute Rhubarb Scones with Whole Wheat Flour
These tender, flaky, 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.
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.
See note for how much milk to use! Dough look too wet? Don't worry…just pop the disk in the fridge for 10 minutes and it will be firm enough to bake.
You want to cook scones as little as possible to avoid dry scones! Stick to 15 minutes UNLESS they're not dry to the touch or brown on bottom.
Notes
Switch up the flavour! You can swap cardamom (my fave!) for the cinnamon. Or, you can add up to a tablespoon of freshly grated ginger. Really want to make these a treat? Add 1/4 cup mini dark chocolate chips.
Whole wheat flour and all purpose have different hydration needs. If using 100% all purpose, start with just a 1/3 cup of soy milk and add 1 tbsp at a time if more is needed. For 50/50 mix, you want a half cup minus 2 tablespoons. For all whole wheat, give it a half cup minus 1 tbsp.