Sumner's Favorite Healthy Rhubarb Scones

READY IN: 30mins
Recipe by Taste-Tester

I revised one of my recipes to make it more healthy and added rhubarb to it for a little more flavor. Hope you enjoy it.

Top Review by sconehead

YUMMY!!!! I made these for breakfast this morning. Everyone LOVED them. I did use all whole wheat flour and added 2 big scoops of flax, 1 TBSP cinnamon & Walnuts. I will definitely be making these again....gonna try different fruit also! Thanks for this delicious and low fat recipe!!
Oh...I forgot....I also used unsweetened low fat vanilla almond milk in place of the skim milk. (I needed to use it up) Although the instructions don't tell you when to put in the skim milk.....I guessed that it was after the buttermilk/egg mixture)

Ingredients Nutrition

Directions

  1. Line baking sheet with parchment paper and preheat oven to 400.
  2. In bowl whisk together flour, sugar, baking powder, baking soda and salt.
  3. In small bowl whisk buttermilk with egg. Drizzle over dry ingredients and sir together with a fork. (dough should be very sticky) Knead in the rhubarb.
  4. Pat into a ball with your hands. Cut into 8 triangles and place each one onto the baking sheet.
  5. Bake in the center of the oven for 12-15 minutes. Let cool on rack. Keep in airtight container.

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