Whole Wheat Rhubarb Scones

I’ve dated a lot of scones. Some were so dry, I wanted to ditch them at the table in the midst of our meal. Some were fun at first, but turned out to be bad for my health. Still others were too mushy to handle. Now at last, I found my scone true love: Whole Wheat Rhubarb Scones.

Whole Wheat Rhubarb Scones

I’m a scone fanatic. The sum of the scones I’ve devoured in my lifetime could sustain the population of a small island for a remarkable period. In my life’s work of scone eating (one of my more impressive achievements), I developed a clear idea of what I am looking for in my ideal scone: supreme moistness; ultra fluffiness; alluring flavor; light crunch at the top and edges; and the kicker—whole wheat flour.

Sure I love an indulgent, white-flour, heavy cream-laden scone every now and then, but for my regular baking and eating, I prefer whole wheat scones, which are more nourishing and filling. I’ve baked my way through an arsenal of whole wheat scone recipes, and while many were good, none were it—the supremely fluffy whole wheat scone of my dreams. Then, two weeks ago, I attended King Arthur Flour’s #BakeForGoodTour in Minneapolis, and my wildest whole wheat scone dreams came to fruition.

Whole-Wheat Rhubarb Scones // Well-Plated
Whole Wheat Rhubarb Scones from Well Plated by Erin

Whole Wheat Rhubarb Scone Recipe. Made with buttermilk, these are the fluffiest whole wheat scones of all time!

The recipe for Whole Wheat Rhubarb Scones is based off of a whole wheat cranberry scone recipe that King Arthur Flour baking instructor Susan Reid prepared for us the first morning of the tour. They were the softest, fluffiest whole wheat scones I have ever tried. From first bite, I knew I had found the one. This recipe will be my go-to whole wheat scone base forevermore. I love today’s springy tart rhubarb version, but I can see endless whole wheat scone variations in my future: apricot pecan; lemon blueberry; chocolate and more chocolate. Feel free to swap in whatever fruits/nuts/chips suit your fancy.

Bake For Good was a three-city tour hosted by King Arthur Flour that combined baking education with volunteering. I and the other bloggers received hands-on instruction in pie and yeast-bread making, two areas that can intimate even the most practiced of home bakers. We then immediately put our skills to practice by baking dozens of pies and loaves of bread for a real-deal sit-down meal that we prepared and served at the Family Service Center in St. Paul. It was an enriching and powerful experience.

Bake for Good PieBeautiful work of the talented and creative Amanda.

Though I have attended other blog events, what made Bake For Good truly unique and special to me was the focus on volunteering. Though I was an avid volunteer through college and during my four years living in the Twin Cities after graduation, since moving to Madison, I am ashamed to admit that my volunteer hours have been sparse. Bake For Good reconnected me with the importance and joy of volunteering, and it reminded me that all of us have gifts to share.

Pie Girls

Kathryne and I displaying our pie prowess. I was soooo proud of that lattice.

Mac Taste Test

Jim, Alice, and Shaina confirm that the mac and cheese bechamel was juuuuuust right. (I verified their findings.)

Team Salad

Brenda and I rocking our sweet hairnets and tossing salad like champs.

Baking has been a part of my life since I was a little girl. Every Wednesday in the summer, my Grammy would select a new dessert recipe, shop for the ingredients, then bring me to her house and teach me to bake it. I learned so many wonderful skills from her, but prior to Bake For Good, the primary beneficiaries of those skills were the guys I dated and my co-workers.

Bake For Good reminded me that our skills and our passions have a broader place in the world, even if that place feels very small to us at the time.  On the Bake For Good Tour, we cooked nearly 100 from-scratch meals for homeless families. It was a team accomplishment, but guess what? We can each Bake For Good, right where we are, right now.

Dough Lesson

Dough ball

Baking instructor Susan Reid teaches us to bake the bread that we would serve at the Family Service Center.

I baked these Whole Wheat Rhubarb Scones for a co-worker who has been under an unusual amount of stress. No, I didn’t serve another 100 meals, but I did bring a little bit of joy to someone’s day, and if my baking made the second floor of our office building a happier place to be, then I have done good work.

Speaking of good work, I definitely bust out the ruler to measure my scone dough as I pat it into a disk. Scones deserve this level of TLC (and they bake more evenly too!)

Whole Wheat Rhubarb Buttermilk Scones. My favorite whole wheat scone recipe EVER!

Whole Wheat Rhubarb Scones use a few of my favorite King Arthur Flour products, boiled cider (think golden, concentrated apple-icious nectar of the gods) and sparkling sugar. I first revealed boiled cider as the secret ingredient in this divine Fresh Apple Cake, and I’ve been smitten with the combination of rhubarb and apple since Sparkling Rhubarb Apple Sangria came into my life. I knew I wanted to add rhubarb to the whole wheat scones, and boiled cider seemed like the perfect ingredient to sweeten and balance the tart rhubarb.The dusting of sparkling sugar on top provides a delightful crunch. Plus, everyone deserves a little bling, so let’s gussy-up the scones, shall we?

The original King Arthur Flour recipe for whole wheat scones calls for white whole wheat flour, which has the same nutritional properties as regular (red) whole wheat flour but a milder taste. At Bake For Good, we did a side-by-side white whole wheat vs. regular whole wheat scone taste test, and I prefer the nutty flavor of regular whole wheat flour in my scones. Though I selfishly selected my regular whole wheat flour preference for the recipe, feel free to choose whichever variety you prefer.

Final selling point: scones are some of the absolute best baked goods to make and freeze ahead. Make the batter and shape the scones on a baking sheet just as you ordinarily would. Then, instead of putting the sheet in the oven, pop it into your freezer! Once the scones have hardened, wrap them individually in plastic, then pop them into a zip-top bag. Whenever you are craving a freshly baked scone, simply unwrap and bake. No need to thaw—just add a few minutes to the baking time. They’ll taste just as fresh and wonderful as if you had made the batter that morning.

Whole Wheat Scones with Rhubarb

In support of Bake For Good, I’m teaming up with King Arthur Flour to giveaway some of the star ingredients used in Whole Wheat Rhubarb Scones, along with a gift card and cookbook! One winner will receive:


My hope with this giveaway is that you be inspired to Bake For Good, wherever you are.

Giveaway has ended. Congrats to the winner and thank you to all who entered!


Now, without further ado, I am pleased to introduce you to the one: Whole Wheat Rhubarb Scones. Moist, fluffy, and delicately crunchy, this will be my go-to whole wheat scone base recipe forever and always. True love lasts a lifetime, even my next batch of whole wheat scones vanishes by noon.

Whole Wheat Rhubarb Scones
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Whole Wheat Rhubarb Scones

Yield: 8 scones
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
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.


  • 1/2 cup unsalted butter — (1 stick) at room temperature
  • 2 cups whole wheat flour — (or white whole wheat if you prefer a milder taste)
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup diced rhubarb — (or the fruits, nuts, and/or chips of your choice)
  • 1/2 cup cold buttermilk — plus 2 tablespoons ( plus 1 additional tablespoon as needed)
  • 3 tablespoons boiled cider*
  • 1 large egg — separated
  • Sparkling sugar — optional


  1. Place rack in the center of oven and preheat oven to 375 degrees F. Line a large baking sheeting with parchment paper and set aside. Dice butter into small pieces and place in the freezer while you prepare the other ingredients.
  2. In a large bowl or the bowl of a standing mixer fitted with the paddle attachment, stir together the flour, sugar, baking powder, cinnamon, baking soda, and salt. Cut the butter in with a fork or pastry blender or place the mixer on low speed. Continue working in the butter until some pieces are the size of oat flakes and some are the size of your thumbnail. The butter pieces may look large, but this is OK. By hand with a spatula, gently fold in the rhubarb.
  3. Whisk together 1/2 cup plus 2 tablespoons buttermilk, the boiled cider, and egg yolk.Stir into the dry mixture until a soft, moist dough forms. The dough should be somewhat sticky and not at all dry. If it seems too dry, sprinkle in 1 additional tablespoon of buttermilk.
  4. Transfer the dough to a lightly floured work surface, then pat it into a 7-inch disk. Cut dough into 8 wedges. Place the wedges on the prepared baking sheet. For crispier scones, gently separate the wedges. For softer, higher-rising scones, leave the wedges in a circle (I placed mine in a slightly spaced circle for the best of both worlds).
  5. Beat the egg white in a small bowl, then brush over the tops of the scones. Sprinkle generously with sparkling sugar, then bake for 18 to 25 minutes, rotating the pan 180 degrees half-way through. Begin checking at the 18-minute mark (the farther the scones are apart, the more quickly they will bake.) Remove the scones from the oven when they are light golden brown. Cool on a wire rack and enjoy warm or at room temperature.

Recipe Notes

*Boiled cider is a highly concentrated and intensely flavored apple cider. If you do not have it handy, you can substitute additional buttermilk. Or, to make your own boiled cider: Add 1/2 gallon of apple cider to a large (non-reactive) Dutch oven or pot. Over medium high-heat, bring the cider to a boil. Reduce heat to medium-low and let cook, stirring occasionally, for 4-5 hours, or until the cider has reduced to about 1 cup and has a thick, syrupy consistency. Transfer to a small jar and store in the refrigerator. Scones are best enjoyed the day they are made, but can be individually wrapped and stored at room temperature for 2 days or frozen for up to 1 month.
Course: Breakfast
Cuisine: American
Keyword: Easy Scone Recipe, Whole Wheat Rhubarb Scones

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

I feel so privileged to have shared my Bake For Good experience with an incredible group of bloggers. It’s a weekend I will never forget, and I plan to continue to #BakeForGood wherever my next bag of flour leads me.


front row:

center row:

back row:


Thank you King Arthur Flour for a wonderful experience in Minneapolis. My trip lodging and meals were covered, but I was not compensated to write this post. As always, all opinions are my own.

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. Girl, I just wanted to tell you how much I love this post! 1. you are so FREAKING CUTE. I want to eat you. Don’t worry, I wont.
    2. These pictures look so fun, and SUCH a great cause!! I’m so excited that you got to help with it! :)
    3. These scones are gorgeous. My hubby loves scones…and rhubarb! Perfect!
    P.s I TOTALLY bust the ruler out when I make scones…glad I’m not alone! Pinned!

  2. I will keep my coworkers well fed :)

  3. I will buy ingredients to make cookies to send to my grandparents and the other folks who live in their independent living facility!

  4. OPen a bakeru. Please. I alone will keep you in business! These scones look absoutely incredible. The soft inside, the sugar chunks, the juicy rhubarb – girl, its too much! Love love LOVE this recipe! Pinning!

  5. I would use the prize to make these scones! Yum!

  6. Erin, I so enjoyed meeting you and participating in #BakeforGood with you and everyone else. . what a great time we had! Love these scones and here’s hoping #bakeforgood catches on! See you next month! Cheers!

  7. Scones ARE my weakness. I even keep KA scone mixes for emergencies (just don’t tell anyone…LOL) and just adore the boiled cider. Have to admit, never thought of putting rhubarb in them. A must try..so send the winnings here. Wink!

    • Teresa, I will never judge–their scone mixes are incredible. I bake from scratch 99% of the time, but if I make an exception, it’s almost always for the KAF scones. They are amazing!

  8. Elizabeth jenkins Reply

    I am so excited to try these scones. Like you I will be making them for a co-worker who has been exceptionally stressed lately. I hope they brighten her day!

  9. It looks like that everyone had a great time!
    Can’t wait to try your scone recipe! They look super, Erin.

  10. I LOVE to bake! This would be awesome!!!

  11. It sounds like you had an awesome time…I’m a bit jealous! I also love scones and I will have to give this recipe a try. I enjoy sharing my love of baking with others. I would use this prize and the items I bake from it to share with my family, friends, church teachers and the staff at my son’s school! Thanks!

  12. Here’s the link to my Facebook post about your giveaway!


  13. I LOVED reading this post! You’re so inspiring :)

  14. These scones look delicious and something I need to try! I donate my baked goods to our church youth group!

  15. I cannot wait to try this recipe!! I love bringing homemade treats into work-yummy snacks help make the work day so much better!

  16. I think I have a love hate relationship with scones but these would definitely be a LOVE!

  17. I will use the prize to #bakeforgood by dropping off some treats are the nursing home near my house!

  18. I would bake treats for the veterans returning from the Honor Flight to Milwaukee next weekend.

  19. I would bake something for my mother for Mother’s Day. My Dad used to make breads of various types and he only used ingredients from King Arthur. He loved ordering from them. He received a large order before he unexpectedly passed away last year, some of which he shared with me.

    • Helen, what an incredible story and a special way to remember your dad. Thank you so much for sharing this memory with me, and I know that your mom will love whatever you make!

  20. Ah, love this whole post! I would #BakeForGood to bring in scones for my high school students- prom season and AP test and college decision stress merits such a delectable treat. (:

  21. YUM! I’m doing a scone recipe for my BFG post too :) I absolutely LOVE rhubarb…it reminds me of my grandma since she always had a ton of rhubarb for us to pick each spring. So much fun meeting you!!

  22. I will make these lovely scones. I’m a scone lover. Thanks Erin.

  23. I am so happy to learn that I am not the only one who uses a ruler when making scones! (My husband will be happy to know that it’s not just me, too! ;) ) These look perfect Erin!

  24. These look amazing! I will be trying these this weekend–while my rhubarb is not yet up outside, I still have some in my freezer that should work okay!

  25. I would use this price to cook up some deliciousness! Thanks

  26. I would make these scones as soon as the rhubarb comes up! Winter in MN!

  27. What a truly cool experience that must have been! Thanks for sharing it…I’ve been eagerly waiting to see photos :) The scones look super yummy too :)

  28. Erin, this sounds like such an amazing event. How fun, not only do you get a little baking lesson you get to volunteer for a great cause. These scones look delicious!

  29. Diane Siniscalchi Reply

    Hi Erin! I’m going to try baking once a week. We have some older neighbors who could use a little extra love, and I want to send cheer to a neighbor of mine who has Parkinson’s Disease. I’ll be baking a variety of biscotti, and I definitely want to try your rhubarb scones—maybe with some strawberries, too!

  30. I would start by baking these scones and feeding them to everyone I come in contact with!! I’ve never even heard of boiled cider before, but I want some STAT and I want to use it to bake these scones! I have a recent love of rhubarb, and currently have a rhubarb and raspberry pie on the counter that won’t last long!

  31. I like to bring in treats for my student employees (I work at a college) to give them a taste of home. I’ll also be doing some baking for two expectant mothers when they deliver in early summer so they have some treats to enjoy.

  32. I agree, the boiled cider is reason enough. It’s not really charity baking, but I’d make my son an apple pie.

  33. I would absolutely love to try baking some scones!

  34. Diane Siniscalchi Reply

    Link to my facebook page: http://www.facebook.com/dianesiniscalchi

  35. These look too perfect to eat, Erin! Yowza!!

  36. I would use this prize to bake some goodies for the new mamas at our church! I am sure they would appreciate a boost of energy (i mean…sugar…ahem) in the form of baked goods!

  37. Sounds like Bake for Good brought you a really great opportunity, and it looked like so much fun! Thanks for sharing these scrumptious scones, Erin!

  38. Elizabeth Jenkins Reply

    I shared this post on my FB-https://www.facebook.com/#!/elizabeth.t.jenkins

  39. I can’t wait to make some delicious treats if I win this!

  40. I will bake for my broke-starving-exam-stressed-college nieces and nephews – they all need pre-exam care packages!

  41. I would try all the amazing recipes on this site and share the goodies with my coworkers.

  42. I would use the price to bake for good at the charter school – family service center I teach at – for our end of the year student-parent celebration

  43. I will use it for a RAOK.

  44. I’d bake some scones to share with the hard working ladies in my Linus Project sewing group–a healthy treat always makes the stitches more even, you know!

  45. Yummy, I love rhubarb; can’t wait to try these. I’d use the winnings to bake some treats for new neighbors.

  46. I will make some goodies for my brother to share with the nurses and patients where he goes for chemo.

  47. Mmmmm…… I will bake for friends in need.

  48. I will make these scones and share some!

  49. The first thing I’d do is try out your scone recipe. I never know what to do with rhubabrb but I love scones and now I have te perfect excuse to bake with it.

  50. I am making these ASAP!

  51. Ah, memories! The Bake For Good Tour was so fun. Those whole wheat scones were killer. I can’t wait to try making them at home!

  52. Great cause, beautiful scones… and if Kate from Cookie + Kate say they’re killer, then they must be delicious, too! I’d love to do more baking for my husband’s squadron. Those men and women work so hard, and deserve a baked treat!

    • Heather, I would say that Kate definitely has great taste in scones too! :-) I think it’s wonderful that you would bake for your husband’s squadron. What an incredible, inspiring group. They absolutely deserve a baked treat and then some!

  53. I would make some cornbread or biscuits

  54. This is such a great post and cause Erin, thanks for sharing with us! Hehe, I totally keep a ruler in the kitchen too – love these scones, they look fantastic girl!

  55. These scones sound so amazing! I love how you cut your scones into triangles before baking- we traditionally always make round scones here! :)

  56. Erin, this looks SO fun! I volunteered quite a bit in college with my sorority, but the one opportunity that had the most impact was serving meals to the homeless in my little college town. I had no idea so many were struggling. It made me really think about and appreciate all that I have.
    Now, I spend my free time volunteering with the schools my kids attend. And honestly, if I won, I would likely make a treat for the teachers. They do SO much and have such great impact on my kids’ lives – they certainly deserve a special treat! (I do occasionally send in goodies – but I think they deserve more!)
    I {heart} scones. Dry, crumbly, over baked is no good … but these absolutely look like THE one! I have a great apple recipe that is a snap to make, but lemon blueberry sounds amazing!!! Mmmmm … now I want a scone! Guess what I’ll be making today?! :)

    • Gretchen, I think it is so fantastic of you to volunteer at school and to bake for the teachers too. I have no doubt that they deserve it!! (And I bet your apple scones are wonderful too :) )

  57. What a super cool and fun opportunity to hang out with some fellow food bloggers and the King Arthur Flour peeps for a good cause! My wife and I both help out with our church’s middle school youth group and it is so rewarding. Maybe we would have to bake them some goodies!

    These scones look amazing! I’m looking forward to doing some baking with rhubarb soon!

  58. Baking is always an act of joy and empathy. It’s very hard to find a good scone, so I’m printing this recipe! And, yes, King Arthur flour is sitting in my cupboard.

  59. I live about an hour and a half away from the KAF store in Norwhich and it works out perfectly as its a mid point between me and my best friend in Boston. Nothing better than heading to the store and shopping, grabbing an iced coffee and a baked good from the cafe and then hopping across the river for some strolling around Dartmouth college campus and some lunch at Molly’s. It is my less expensive version of therapy!

    • Amy, I’ve actually been there! One of my best friends went to med school at Dartmouth, and when I went to visit her, we spent time in the KAF store. I still dream about the pumpkin whoopie pie I devoured! It truly is heaven on earth (and the best therapy I could wish for.) Thanks for sharing this special tradition. You live in a beautiful place!

  60. I wish I lived near King Arthur! What I wouldn’t give for a class (or four!) and maybe a caffeinated beverage! But if I were to win, I’d bake something for my students, who are nearing the end of a hard semester.

  61. When I #bakeforgood I usually bring my snacks to my local watering hole to delight the patrons. Really it’s just a way for me to not eat all of the brownies or cake by myself, in one sitting. So it might be more of a #bakeforselfishgood? Either way, I’ve definitely made a few people drool and smile-and also suffer when it doesn’t turn out to well. I may have the wrong concept going for me!

    • Emily, I think as long as you are baking and sharing EVERYONE wins (which is exactly what I’ll be telling myself as I rationalize the pan of PB brownies I have every intention of making and devouring this week!)

  62. I will bake for a friend at church who is going through chemo. My husband recently finished his chemo.

    • Judith, wow. I am so touched by the bravery of your friend and husband. Wishing you all of the best, and I have every confidence that your baked treats will brighten their day!

  63. I like to bake healthy treats for my daughters kindergarten class and the teachers.

  64. I posted the link to my page, thanks!

  65. I would bake some treats for my good friend and her children who are currently in the throes of a contentious divorce.

  66. I’ve been reading the whole series of these Bake for Good posts and I am SO encouraged by you and the other girls. It’s a fantastic movement to be a part of, I would totally be jumping on board if I was in the same country! I do still bake for good over here though, I’ve made banana bread for my colleagues today! Like your scones, a little bit of warmth and baked generosity can make a difference in my opinion! xxx

  67. i’ll bake for my student worker at the library! it’s finals and the students could all use some love.

  68. These scones have me dreaming of rhubarb (which I am yet to find by me). I would have a hard time giving them away, but it sounds like you made your coworkers day! Love that.

  69. My Dad has rhubarb that has come up in his garden for over 30 years! We always need a new recipe for it… and this one is just perfect!!!!!!! Something the entire family would enjoy!

  70. I would bake these very scones for my grandmother who has grown rhubarb in her garden for 50 years!

  71. I posted the link to my fb page, thanks!

  72. I have been wanting to try my hand at scones and your recipe sounds yummy!

  73. Dollie Hendrix Reply

    I will use this to buy things to make treats with my 4 year old son and take the leftovers to school to feed my fellow, struggling cosmetology school classmates:-)

  74. I love your recipies, and this is a very welcome opportunity to enter this giveaway. a

  75. these look amazing!! Do you think I could make the dough the night before and refrigerate, then bake in the morning? Or should I freeze it overnight? 

  76. I have made this recipe dozens of times now using craisins (always on hand) and my kids love them. Thank-you!!!

    • That’s wonderful, Shannon! I’m so glad you enjoy the scones. Thank you so much for leaving this wonderful comment!

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