Hunting for a recipe to use the fresh stalks of rhubarb in the fridge and celebrate my boss’ birthday, these whole wheat rhubarb scones sounded perfect. And they pretty much were! Much thanks to the “Law Student’s Wife” for the recipe! One of the most engaging food blogs I’ve stumbled upon, and also living in Wisconsin! Hope to explore the site further when I have some time.
I mostly stuck to the recipe, with just a few small adaptations, of course. Simple and straightforward, with a beautiful result. Wish I had let them bake a little longer and let them get a bit crispier, but otherwise I was pretty pleased with the result. So great to finally have a functioning oven!
1/2 cup buttermilk (I used unsweetened flax milk + 3 tablespoons apple cider vinegar)
2 cups whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup diced rhubarb
Preheat oven to 375ºF. Whisk together milk and vinegar and set aside. In a large bowl, combine together 1 cup of the flour and remaining dry ingredients. With a fork, incorporate softened butter into to form small crumbs. Separate egg and beat yolk into milk mixture. Mix the wet ingredients into the crumb mixture to form a smooth batter. Fold in the rhubarb, then gradually stir in the remaining cup of flour to form a soft dough. Turn dough onto a lightly floured board and flatten it out into a disc 7-8 inches in diameter. Cut into 8 wedges and place on a well-greased cookie sheet (or line it with a piece of wax or parchment paper). Brush with the reserved egg white and bake 18-25 minutes. Let cool for a few minutes on the pan, then cool on metal racks.