Whole Grain Strawberry Rhubarb Scones

A gorgeous tidbit concerning these strawberry rhubarb scones made with either whole grain (gluten-free) oat flour or whole wheat pastry flour is that they make your entire kitchen smell of summer and slow, lazy mornings with sunshine streaming through your windows, with a whole day ahead for dreaming. And that feeling lingers long after the last crumb has been devoured.

What is it about scones that makes them so very lovely? I will eat them for lunch, morning snack, afternoon tea, and at any hour in between. This recipe is an elaboration of my oat flour scones and oat flour rhubarb scones recipes, swirling in both chopped bits of fresh trawberries and rhubarb. (The classic strawberry-rhubarb combination makes these humble beauties extra special.)

Eat warm with good butter and a thick smear of strawberry honey jam. And don't miss my gluten free rhubarb scones and whole wheat rhubarb scones for a variation on a theme.

What's Special About These Scones

• That classic strawb-rhub combo. I love it so much. As evidenced by my many strawberry-rhubarb recipes, including strawberry & rhubarb jam, gluten free strawberry rhubarb cake, and gluten free strawberry and rhubarb muffins.
• Just sweet enough. Whether using whole wheat pastry flour or oat flour, the whole-grain nature of the flour lends a subtle, natural sweetness to the scones. When paired with a bit of granulated sugar and sweet strawberries, the scones turn out a little bit sweet without being over the top.
• Tender whole grain crumb. What can I say, I love whole grains and whole grain flours. To me, they are the best flours with which to bake, creating a nicely structured crumb that's always soft and tender.
• Gluten-free or not as needed. Use gluten-free oat or brown rice flour, or go for whole wheat flour or whole wheat pastry flour. This recipe works great with whatever flour you choose.

Ingredients Needed

Here's a look at what you'll need for these scones. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Whole grain flour - I used oat flour (learn how to make oat flour at home), and another gluten-free alternative is brown rice flour. Use whole wheat flour or whole wheat pastry flour if you don't need to keep gluten-free.
• Granulated sugar
• Salt - I use fine sea salt, and table salt works, too.
• Baking powder
• Butter - Use unsalted, very cold butter.
• Orange zest - Or substitute lemon zest.
• Rhubarb - Chopped fresh or frozen rhubarb is fine.
• Strawberries - If using frozen strawberries, make sure to thaw and drain the strawberries first. Fresh strawberries will hold their structure better.
• Eggs
• Milk - I prefer whole milk or cream.

Recipe Notes

• Use very cold butter. Cold butter straight from the fridge, or even frozen butter, is best. The colder the butter, the more tender and buttery the baked scones.
• Grate, don't chop. I love grating butter into the dough instead of chopping it up. This is what helps to make the scones so flaky. As you work the butter into the dough, some pieces will stay small, while others will soften and absorb into the dough, creating that amazing tenderness out of the oven.
• Make-ahead instructions. After placing the scones in the freezer, transfer them to an airtight container and freeze for up to 2 months. Bake directly from frozen.
• Refined sugar-free. Use coconut sugar, honey, or maple syrup instead of granulated sugar.
• Dairy-free or vegan. Substitute very cold coconut oil or your favorite non-dairy butter for the butter and use non-dairy milk. I have not tried making a vegan version of this recipe, but I think using 2 flax eggs would work well.

Storage & Reheating Instructions

• Counter - Scones will keep in an air-tight container on the counter for up to 3 days.
• Fridge - Place the scones in an airtight container and store in the fridge for up to 5 days.
• To Rewarm - Place the scones on a baking sheet and heat them in a preheated 300°F oven until warm. Or, lightly toast them for a few minutes in a toaster oven.