Strawberry Rhubarb Scones (Gluten-free and Vegan) – Heather Christo
So being in California is proving to have so many perks, I’m having a tough time counting all of them! However the one which I’m having fun with the second to most (sorry, first place for this born and raised Seattle woman must be the solar!!) is the produce!! My God, I can’t imagine the produce. How is it that I’m nonetheless in April and the backyard at our rental home is overflowing with mature fruit and veggies!!?? The farmer’s markets are spectacular too.
In any case- that’s how rhubarb entered the image. I discovered some and the strawberries are bonkers right here proper now and it was a simple resolution as to what to get pleasure from final weekend for a late weekend breakfast!
A few years in the past I made a standard recipe for Strawberry Rhubarb scones, and I at all times bear in mind it being one in all my favorites. The truth is it’s sort of loopy that I’ve not re-made them till now! This recipe is easy, scrumptious and straightforward to make in half-hour (together with baking time!) so for my part, excellent for the weekends! Though actually, you could possibly add a scoop of vegan vanilla ice cream and a few contemporary strawberries and have an epic dessert as effectively!
Strawberry Rhubarb Scones (Gluten-free and Vegan)
Writer: Heather Christo
Prep time:
Cook dinner time:
Whole time:
Serves: 6
- 6 tablespoons non-dairy milk (I used oat milk)
- 2 teaspoons apple cider vinegar (you could possibly sub lemon juice)
- 2 cups Bobs Purple Mill all-purpose gluten-free flour (At nighttime crimson bag)
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthum gum
- 1 teaspoon kosher salt
- 6 tablespoons chilly vegan butter minimize into chunks
- ½ cup strawberries minimize into slices after which halved
- ½ cup rhubarb sliced into small items
- Vanilla Glaze:
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon non-dairy milk (I used oat milk)
- Pre-heat the oven to 400 levels and put together a sheet pan with parchment or a silpat.
- In a small bowl, mix the unsweetened coconut milk and the apple cider vinegar and put aside.
- Within the bowl of a meals processor mix the entire dry substances and pulse to mix. Pulse within the vegan butter till it’s effectively mixed into the dry substances. Stream within the milk whereas working the meals processor and pulse it till the dough comes collectively right into a ball. Switch the dough to your work floor and form right into a disc.
- Utilizing your arms, pull the disc in half throughout the center. This can make it extra rustic, however you get the rhubarb and strawberries distributed by the dough as a substitute of simply within the center. Form the dough again collectively on the highest and form right into a disc. Then slice the disc into 6 wedges and switch them to your ready sheetpan.
- Bake the scones for 14 minutes till golden. Allow them to cool barely after which drizzle with the Vanilla Glaze.
3.5.3226
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So being in California is proving to have so many perks, I’m having a tough time counting all of them! However the one which I’m having fun with the second to most (sorry, first place for this born and raised Seattle woman must be the solar!!) is the produce!! My God, I can’t imagine the produce. How is it that I’m nonetheless in April and the backyard at our rental home is overflowing with mature fruit and veggies!!?? The farmer’s markets are spectacular too.
In any case- that’s how rhubarb entered the image. I discovered some and the strawberries are bonkers right here proper now and it was a simple resolution as to what to get pleasure from final weekend for a late weekend breakfast!
A few years in the past I made a standard recipe for Strawberry Rhubarb scones, and I at all times bear in mind it being one in all my favorites. The truth is it’s sort of loopy that I’ve not re-made them till now! This recipe is easy, scrumptious and straightforward to make in half-hour (together with baking time!) so for my part, excellent for the weekends! Though actually, you could possibly add a scoop of vegan vanilla ice cream and a few contemporary strawberries and have an epic dessert as effectively!
Strawberry Rhubarb Scones (Gluten-free and Vegan)
Writer: Heather Christo
Prep time:
Cook dinner time:
Whole time:
Serves: 6
- 6 tablespoons non-dairy milk (I used oat milk)
- 2 teaspoons apple cider vinegar (you could possibly sub lemon juice)
- 2 cups Bobs Purple Mill all-purpose gluten-free flour (At nighttime crimson bag)
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthum gum
- 1 teaspoon kosher salt
- 6 tablespoons chilly vegan butter minimize into chunks
- ½ cup strawberries minimize into slices after which halved
- ½ cup rhubarb sliced into small items
- Vanilla Glaze:
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon non-dairy milk (I used oat milk)
- Pre-heat the oven to 400 levels and put together a sheet pan with parchment or a silpat.
- In a small bowl, mix the unsweetened coconut milk and the apple cider vinegar and put aside.
- Within the bowl of a meals processor mix the entire dry substances and pulse to mix. Pulse within the vegan butter till it’s effectively mixed into the dry substances. Stream within the milk whereas working the meals processor and pulse it till the dough comes collectively right into a ball. Switch the dough to your work floor and form right into a disc.
- Utilizing your arms, pull the disc in half throughout the center. This can make it extra rustic, however you get the rhubarb and strawberries distributed by the dough as a substitute of simply within the center. Form the dough again collectively on the highest and form right into a disc. Then slice the disc into 6 wedges and switch them to your ready sheetpan.
- Bake the scones for 14 minutes till golden. Allow them to cool barely after which drizzle with the Vanilla Glaze.
3.5.3226
Recipe by Heather Christo (
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