Golden & Tender Triangles of Scone Heaven! Dotted with Almonds and Rhubarb and a Dynamite Easy Rhubarb Glaze. Double the Rhubarb Flavor!
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.
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!
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 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
Equipment
- 1 large bowl
- 1 pastry blender
- 1 small food processor
- 1 cookie sheet
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
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
