Whole Wheat Rhubarb Scones
Bake Whole Wheat Rhubarb Scones for tender, nutty breakfast scones with bright rhubarb—serve warm with butter or jam.
Ingredients
- 1/2 cup unsalted butter ((1 stick) at room temperature)
- 2 cups whole wheat flour (or white whole wheat if you prefer a milder taste)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup rhubarb (diced (or the fruits, nuts, and/or chips of your choice))
- 1/2 cup cold buttermilk (plus 2 tablespoons (plus 1 additional tablespoon as needed))
- 3 tablespoons boiled cider (see notes)
- 1 large egg (separated)
- Sparkling sugar (optional)
Instructions
Step 1: Preheat and prepare the baking sheet
Place a rack in the center of the oven and preheat to 375°F. Line a large rectangular baking sheet with a sheet of parchment paper and set it aside where it's easy to reach — this is the single tray you'll use later for shaping and for the finished scones.
Step 2: Dice and chill the butter
Dice the stick of unsalted butter into small cubes and spread them briefly on a chilled plate or small tray, then pop them into the freezer while you assemble the remaining components. Cold butter in small pieces is the secret to flaky pockets in whole wheat scones.
Step 3: Mix the dry ingredients
In a large mixing bowl (or the bowl of a standing mixer fitted with the paddle), stir together the whole wheat flour, granulated sugar, baking powder, ground cinnamon, baking soda, and kosher salt until evenly distributed — aim for a uniform, sandy dry mix so the fat will incorporate cleanly.
Step 4: Cut the butter in and fold the rhubarb
Work the chilled butter into the dry mix with a pastry blender, fork, or the mixer on low until you have a mix of butter pieces the size of oat flakes and some the size of a thumbnail; a few larger chunks are fine. Gently fold the diced rhubarb into the flour-butter mixture with a spatula so pink pieces are well distributed but not crushed.
Step 5: Whisk the wet ingredients
In a small bowl or measuring jug, whisk together the cold buttermilk (1/2 cup plus 2 tablespoons), the boiled cider, and the egg yolk until smooth and homogeneous — this liquid should be cool so it doesn't melt the butter prematurely.
Step 6: Combine into a soft, moist dough
Pour the wet mixture into the dry bowl and stir just until a soft, moist dough comes together; it should be slightly sticky and cohesive. If the dough seems dry or crumbly, add the extra tablespoon of buttermilk a little at a time until the texture is tender and pliable but not wet.
Step 7: Shape, cut, and arrange on the prepared sheet
Turn the dough onto a lightly floured surface, pat it gently into a roughly 7‑inch disk about an inch thick, then cut it into 8 wedges. Transfer the wedges to the prepared parchment-lined baking sheet — you can space them slightly for crisper edges or leave them closer together for taller, softer centers. Keep the skillet-size rectangular baking sheet as your active vessel; a bench scraper or pastry cutter can rest nearby as the persistent tool.
Step 8: Egg wash, sugar, and bake
Beat the reserved egg white in a small bowl and brush it over each wedge's top; sprinkle generously with sparkling sugar. Bake on the prepared parchment-lined sheet for 18 to 25 minutes, rotating the pan 180° halfway through, until the scones are a light, even golden brown at the edges and tops.
Step 9: Cool and serve warm or at room temperature
Remove the scones from the baking sheet and let them cool briefly on a wire rack so the bases don't steam; serve warm or at room temperature. The finished scones should show a lightly crisp, sugar-dusted exterior and a tender, whole-wheat crumb studded with ruby-pink rhubarb pieces.
Notes
- Keep the butter cold and cut into small cubes for flaky scones.
- If using frozen rhubarb, thaw and drain excess liquid before adding.
- Add extra buttermilk a tablespoon at a time if the dough seems dry.
- Bake until lightly golden and rotate the pan halfway for even color.
- Freeze baked scones on a tray, then store in a freezer bag for up to three months.