Bakery-style rhubarb scones that are buttery, tender, and lightly sweet with tart bursts of rhubarb—perfect with a cup of coffee any time of day.

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1. Set aside 2 tablespoons of buttermilk in a small bowl for brushing.

2. In a bowl, mix egg, buttermilk, and vanilla. Set aside.

3. In another bowl, combine flour, whole wheat flour, sugar, salt, baking powder, and cardamom. Mix well.

4. Add grated frozen butter to the dry ingredients and mix until incorporated.

5. Add the rhubarb and mix until evenly coated.

6. Add the buttermilk mixture and mix with a spatula until the flour disappears. The dough will be very sticky.

7. Dust a clean work surface and your hands with flour.

8. Turn the dough onto the floured surface and lightly dust the top and bottom with about 1 tablespoon of flour. Do not add too much flour.

9. Cut the dough in half and press each half into a 6-inch circle.

10. Cut each circle into 8 wedges.

11. Place wedges on a parchment-lined baking sheet and freeze for 20–30 minutes.

12. Preheat oven to 400°F and position racks in the upper and lower thirds.

13. Brush the tops with reserved buttermilk and sprinkle with coarse sugar.

14. Bake on the lower rack for 15–20 minutes until bottoms begin to brown, then move to upper rack for 5–10 minutes until golden.

15. Mix confectioner’s sugar and milk, then drizzle over cooled scones if desired.

You can use frozen rhubarb; thaw in a colander overnight without squeezing out liquid, then chop smaller.

Make your own buttermilk by mixing ¾ cup milk with 1 teaspoon vinegar.

Keep the dough cold before baking to prevent spreading.

The icing drizzle is optional but adds extra sweetness.

If you do not have a grater, use a pastry cutter or food processor for the butter—do not cream it.

Scones are best eaten the same day but can be stored in an airtight container for 2 days.

Freeze baked scones for up to 3 months.