top of page

Glazed Rhubarb Scones


1 1/4 cup whole wheat pastry flour

1 1/4 cup flour

1/2 cup sugar

1 Tbsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

1/2 cup butter

1 1/2 cup rhubarb, chopped

1/2 cup cream

1/4 cup milk

1 tsp. almond extract

Glaze: 1 cup powdered sugar, 2 Tbsp. melted butter, 1/4 cup cream and 1/2 tsp. almond extract.


Preheat oven to 400 degrees. In a large bowl, whisk the dry ingredients together. Cut in the butter. Add the rhubarb and stir lightly. Add the cream, milk and almond extract and stir until just combined.


Form into two circles about 8 inches across on a prepared baking sheet. Lightly score into 6 or 8 pieces each. Bake 18-22 minutes until they test done. Cut into serving size pieces while scones are still warm. Cool on a rack before glazing.


For glaze: Combine the glaze ingredients in a small bowl. Drizzle over the top of the scones.









bottom of page