Rhubarb Scones

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Credit: Cynthia Walz, Executive Chef Member, Chef & Child, Chefs Move To Schools Committee
Chef & Child Ingredient of the Month, April 2013


1 cup AP flour
2/3 cup whole wheat flour
1 1/3 cups rolled oats
¾ cup brown sugar
½ teaspoon each cinnamon, nutmeg, ginger, allspice
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2/3 cup Greek yogurt
2/3 cup buttermilk
2 cups rhubarb, ¼" diced
Oats and turbinado sugar for dusting


1. Preheat oven to 400F.

2. Mix dry ingredients together; mix wet ingredients together. In a bowl, combine dry and wet ingredients with rhubarb until just coming together.

3. Press dough into a 6x8 rectangle; cut into 2 inch squares. Place on parchment lined baking sheet. Brush with a little extra buttermilk and sprinkle with sugar and oats.

4. Bake for 20-25 minutes.

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Bread/Pastry, Chef & Child, Dessert

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