Photo: Sorin Gheorghita
Whole Wheat Rhubarb Scones
11 ingredients
20 min + 20 min
8
openrecipes
Moist, fluffy, and absolutely heavenly, this is the perfect whole wheat scone recipe. Spring rhubarb adds a nice kick, but feel free to use this recipe as a base for all of your favorite scone mix-ins.
Estimated Nutrition (whole recipe, rough)
839
Calories
28g
Protein
26g
Fat
122g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cups Unsalted Butter, Very Cold
- 2 cups Whole Wheat Flour
- 2 Tablespoons Granulated Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoons Baking Soda
- ½ teaspoons Kosher Salt
- ½ cups Diced Rhubarb
- ¾ cups Buttermilk, Plus 1-2 Additional Tablespoons As Needed
- 1 whole Large Egg, Separated
- 3 Tablespoons Sparkling Sugar, For Decorating (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes