Description
Warm, buttery rhubarb scones that capture the bright, tangy flavor of spring. Perfect for a cozy breakfast or afternoon tea, these tender pastries combine whole wheat flour with a hint of cardamom for a fragrant twist.
Ingredients
Scale
- 1 1/4 cups whole wheat pastry flour
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 1/2 cups finely chopped fresh or frozen rhubarb, thawed
- 1/2 cup heavy whipping cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Coarse sugar (for topping)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flours, sugar, baking powder, cardamom, and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Fold in rhubarb evenly.
- Mix cream, milk, and vanilla, then add to dry ingredients and stir until dough forms.
- Turn dough onto a floured surface, shape into a circle, and cut into 8 wedges.
- Place on baking sheet, brush with cream, and sprinkle with coarse sugar.
- Bake for 18–20 minutes until golden.
- Cool slightly before serving.
Notes
- Substitute butter with coconut oil and milk with plant-based milk for a dairy-free option.
- Do not overmix the dough to keep scones tender.
- Store in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 6g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: rhubarb scones, breakfast pastry, spring baking, homemade scones