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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
Print Recipe

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.