Rhubarb Scones with Whole Wheat

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt.
3. Using a pastry cutter, work the chilled butter into the flour until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
4. In a separate jug, whisk the cold buttermilk, beaten egg, and vanilla extract.
5. Pour the liquid into the flour mixture and stir with a fork just until the dough begins to clump.
6. Gently fold in the diced rhubarb pieces, being careful not to overwork the dough; stop as soon as the fruit is evenly distributed.
7. Shape the dough on a parchment-lined baking sheet and bake for 20 minutes until golden brown.
8. Whisk together honey, lemon juice, and warm water, then drizzle the glaze over the warm scones.