Whole Grain Strawberry Rhubarb Scones -

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Whole Grain Strawberry Rhubarb Scones

Tender and flaky whole grain strawberry rhubarb scones are a perfect summer morning treat. Make these with whole wheat or gf oat flour.

Prep Time10

Cook Time25

Resting time30

Total Time1 5

Course: Breakfast

Cuisine: British

Diet: Gluten Free

Servings: scones

Calories: 351kcal

In a large mixing bowl, whisk together the 2 ⅔ cups oat flour or 2 ½ cups whole wheat flour, ½ cup granulated sugar, ½ teaspoon fine sea salt, and 1 tablespoon baking powder.
Work in the 8 tablespoons unsalted butter just until the mixture is very crumbly. Stir in the 1 orange zest, 1 cup rhubarb, and 1 cup strawberries.
In a small bowl, whisk together the 2 large eggs and ½ cup whole milk. Add the liquid ingredients to the dry ingredients. Stir together to combine and form a dough.
Line a baking sheet with parchment and sprinkle it with flour. Pat the dough out into a circle about ½-inch thick. Brush with a little milk if you like, and sprinkle with sugar, or leave plain.
Brush each circle with cream, and sprinkle with sugar if you like. Cut the dough into 8 wedges and carefully pull the wedges away from the center to separate them just a bit.
Place the pan of scones in the freezer for 30 minutes and preheat the oven to 400°F.
Bake the scones in the upper part of your oven for 20-25 minutes, or until they're a light golden brown. When you pull one away from the others, it should look baked all the way through.
Remove the scones from the oven, and cool briefly on the pan. Serve warm.

Keep the butter very cold. Use butter straight from the fridge, or even better, the freezer. The colder the butter, the more tender and flaky the scones.
Refrigerate the dough. This gluten-free batter will be quite wet after you add the egg and milk. Place the bowl in the fridge for 30 minutes or longer; this will make it a lot easier to work with.
Make-ahead instructions. After placing the scones in the freezer, transfer them to an airtight container and freeze for up to 2 months. Then, 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!
Make smaller scones: Scrape the dough onto the parchment-lined baking sheet and divide it in half. Round each half into a 6" circle and pat out to be about ¾" thick. Slice each circle into 6 wedges. You can see more details on how to do this in my oat flour scones post.