Whole Wheat Rhubarb Scones
Rhubarb is actually a vegetable, but it is often used in sweet desserts like pies and scones.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 2 cup Whole wheat flour
- 1 cup All-purpose flour
- 2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter
- 1/4 cup Brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1/2 cup Buttermilk
- 1/2 cup Rhubarb
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, and salt.
- Cut the cold unsalted butter into small cubes and add it to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the brown sugar.
- In a separate bowl, whisk together the egg, vanilla extract, and buttermilk. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the chopped rhubarb.
- Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Pat the dough into a circle about 1 inch thick.
- Use a sharp knife to cut the dough into 8 wedges.
- Transfer the scones to the prepared baking sheet and brush the tops with a little buttermilk.
- Bake for 15-20 minutes, or until the scones are golden brown.
- Remove from the oven and let the scones cool on a wire rack for 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 38g13%
- Sugars 16g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.