Whole Wheat Rhubarb Scones

I dearly love scones, and these tender rhubarb scones are packed with wholesome whole grains and enough rhubarb so that you'll really taste it. These scones were meant for summer mornings when you can take your time; a cup of coffee is mandatory, or serve them in the afternoons with tea.

Sometimes I'll finish a batch of scones with a slick of lemon glaze or maple glaze, but they are wonderfully, rustically perfect plain. This is a classic scone recipe made with whole-grain flour. For a gluten-free version, make my tried-and-tested gluten free rhubarb scones.

Ingredients Needed

Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Whole wheat flour - You can use whole wheat flour, whole wheat pastry flour for a finer crumb, or spelt flour. Use all-purpose flour if you prefer.
• Granulated sugar - Swap light or dark brown sugar for a different flavor note.
• Salt - Use fine sea salt or table salt.
• Baking powder
• Butter - Use very cold, unsalted butter.
• Orange zest - Or swap lemon zest, which is also nice.
• Rhubarb - Use fresh rhubarb in season, either chopped or diced, or frozen rhubarb.
• Eggs - Use large eggs.
• Milk - I like whole milk in the dough and brush a little on top of the scone dough before baking, too. For a richer scone, use heavy cream (very delicious!).

Variation Ideas

• Add strawberries - Turn these into strawberry rhubarb scones by adding ½ cup chopped strawberries in addition to the rhubarb.
• Other berries - Blueberries, raspberries, and cherries are all nice complements to rhubarb.
• Use honey - Sweeten these scones with honey instead of sugar in a 1:1 swap.

Tips & Recipe Notes

• Keep the butter very cold. Use butter straight from the fridge, or even better, the freezer. The colder the butter, the more tender and buttery the scones.
• Grate the butter. I love grating butter into the dough instead of chopping it up. This is what helps to make the scones flaky; as you work the butter into the dough, some pieces will stay small, while others will soften and absorb into the dough, creating tenderness.
• 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. Let me know!

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 them 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, toast them for a few minutes in a toaster oven.