Ingredients:

  • 2 cups (240g) whole wheat pastry flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 1/2 cup (120g) plain Greek yogurt, chilled
  • 1/3 cup (67g) honey
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) lemon zest
  • 1 cup (150g) fresh rhubarb, diced into 1/4 inch pieces
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (30g) Greek yogurt
  • 1 tbsp (20g) honey

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the whole wheat pastry flour, baking powder, and salt.
  3. Add the chilled, cubed butter and use a pastry cutter or forks to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces still visible.
  4. Stir the lemon zest into the flour mixture.
  5. In a separate small bowl, whisk together the chilled Greek yogurt, honey, and vanilla extract.
  6. Pour the wet ingredients into the flour mixture. Gently fold in the diced rhubarb and lemon juice, stirring until just combined.
  7. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle.
  8. Slice the circle into 8 equal wedges.
  9. Place the wedges on the baking sheet, leaving about 1/4 inch of space between them.
  10. Bake for 18–22 minutes until the tops are pale gold and the edges are mahogany-colored.
  11. Let the scones cool on the pan for 5 minutes before serving.