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Easy Rhubarb Glaze for Rhubarb Scones

Gluten Free Rhubarb Scones with a Rhubarb Glaze

Golden & Tender Triangles of Scone Heaven! Dotted with Almonds and Rhubarb and a Dynamite Easy Rhubarb Glaze. Double the Rhubarb Flavor!
Gluten Free Rhubarb Scones with a Rhubarb Glaze
Gluten Free Rhubarb Scones with a Rhubarb Glaze – with a tender crumb and crispy edges                                                                                                                                  

Spring Rhubarb is now available at your local market! Be sure to look for it at Farmers’ Markets and buy directly from the grower.
Choose unblemished firm rhubarb stalks with a dark ruby color… discard the leaves, they are not edible.

Gluten Free Rhubarb Scones with a Rhubarb Glaze
Gluten Free Rhubarb Scones with a Rhubarb Glaze out of the oven                                                                                                                                 

Rhubarb: The pretty pink plant is tasty, puckery, and perfect for dessert recipes and savory ones ~ offers a gorgeous color and addictive flavor. One of my favorite ingredients to work with!

Easy Rhubarb Glaze for Rhubarb Scones
Easy Rhubarb Glaze for Rhubarb Scones
Scone Tips:

Working with Gluten Free Flours does not have to be tricky – yet you need to choose a good quality flour blend.
Three I have great success with are Bob’s Red Mill 1 to 1 Baking Flour, King Arthur’s Measure for Measure Flour and Cup 4 Cup Gluten Free Flour.
I do not care for ones with Fava Bean flour – has a strong, off flavor. These three contain xanthan gum which is necessary for most gluten free baking.

  • Freeze the butter – you will have a lighter scone.
  • Do not overwork the dough – quickly form into circles.
  • Handle the dough briefly – your hands can warm the butter.
  • Cook until golden in a preheated 400 degree oven until golden, but still tender inside.
  • For a flakier texture – once you’ve shaped your scones, chill them before baking.
Rhubarb Scones - Freeze butter for 15 minutes - cut into dry ingredients with a pastry blender
Freeze butter for 15 minutes – cut into dry ingredients with a pastry blender
Rhubarb Scones - Add diced rhubarb and toasted chopped almonds
Add diced rhubarb and toasted chopped almonds to the bowl 
Rhubarb Scones - Divide dough in half, shape into 2 circles 1" high; score into triangles with a sharp knife
Divide dough in half, shape into 2 circles 1″ high; score into triangles with a sharp knife
Rhubarb Scones - Out of the oven, nice & golden
Out of the oven, nice & golden
The finished Rhubarb Scone with Rhubarb Glaze
The finished Rhubarb Scone with Rhubarb Glaze – great for snacking, dessert & brunch

Rhubarb is one of those flavors that is deliciously addicting. For those of you who have experienced it’s earthy yet tangy taste – it can not be compared to any other fruit! Botanically speaking, Rhubarb is considered a vegetable, but it’s most often treated as a fruit. The growing season is from April to October, yet it’s stalks will wilt in the field if the weather gets too warm in the summer.

Also see 13 Rhubarb Recipes!

Happy Spring Baking!
Karen

Gluten Free Rhubarb Scones with a Rhubarb Glaze

Golden & Tender Triangles of Scone Heaven! Dotted with Almonds and Rhubarb and a Dynamite Easy Rhubarb Glaze. Double the Rhubarb Flavor!
Prep Time: 15 minutes
Cook Time: 2 hours 18 minutes
Total Time: 33 minutes
Servings: 12 scones
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Ingredients

Dry Ingredients:

  • 2 cups gluten free flour blend I used King Arthur's Measure to Measure
  • 4 tablespoons pure cane sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon

Wet Ingredients

  • 6 tablespoons unsalted butter cut into 12 pieces
  • 2/3 cup buttermilk low fat
  • 1 large egg I used pastured raised
  • 3/4 teaspoon almond extract pure, not artificial

Add Ins:

  • 1 cup fresh rhubarb cleaned, dried, 1/3" dice
  • 2 teaspoons pure cane sugar
  • 1/3 cup toasted slivered almonds chopped

Topping:

  • 1 teaspoon milk
  • 2 teaspoons pure cane sugar

Instructions

  • Add butter to a piece of waxed paper - freeze as you start the recipe for 15 minutes.
    Add a piece of parchment paper to a cookie sheet, set aside.
    Add first 6 DRY ingredients to a large bowl. Mix well with a wooden spoon.
  • Place buttermilk to a pyrex measuring cup - add egg and almond extract, blend well with a fork.
  • Add frozen butter to the bowl and cut in with a pastry blender until the size of peas.
  • Add diced rhubarb to a bowl to fit. Sprinkle with 2 teaspoons sugar, mix in.
    Add rhubarb and almonds to the bowl of dry ingredients, mix in.
  • Make a well in the center - add the wet ingredients and mix in with a wooden spoon until the dough comes together. Quickly bring the dough together with your hands in the bowl, and divide in half.
    Pat the dough into a 8" circle, 1" thick on the cookie sheet - repeat with second circle.
    Cut the dough into even triangles - 6 or 8 triangles each circle. Separate the triangles if you like for a crispier scone.
  • Brush tops with milk and refrigerate for 30 minutes. Preheat oven to 400 degrees. Sprinkle 2 teaspoons of sugar on top of all the scones.
    Place the scones in the oven and cook for 18 - 20 minutes until golden.
  • Cool on a wire rack - Drizzle with Rhubarb Glaze and let set.

Notes

Rhubarb Glaze:
Add 1/4 cup chopped rhubarb with 1 tablespoon sugar and 2 tablespoons filtered water in a small pot. Simmer uncovered until cooked yet still bright pink; 3 minutes. Cool. Add to a small food processor and whirl until broken up. Add 4 tablespoons confectioner's sugar and 1/4 teaspoon lemon juice - blend until almost smooth. Remove to a small bowl. Glaze will thicken as it sets. To thicken add more confectioner's sugar, to thin add water.   
Drizzle over cooled scones. 
COURSE: Breakfast, Dessert, Snack
CUISINE: American
KEYWORDS: rhubarb, rhubarb glaze, rhubarb scones
Nutrition Facts
Gluten Free Rhubarb Scones with a Rhubarb Glaze
Amount per Serving
Calories
173
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
32
mg
11
%
Sodium
 
229
mg
10
%
Potassium
 
78
mg
2
%
Carbohydrates
 
22
g
7
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
4
g
8
%
Vitamin A
 
231
IU
5
%
Vitamin C
 
1
mg
1
%
Calcium
 
100
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

Easy Rhubarb Glaze for Rhubarb Scones

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