Gluten Free Rhubarb Scones with a Rhubarb Glaze

5 from 1 vote

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 Time15

Cook Time2 18

Total Time33

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: rhubarb, rhubarb glaze, rhubarb scones

Servings: scones

Author: Karen Sheer a zest for life

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

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.

Nutrition