Rhubarb Scones (gluten-free + egg-free)

Ali Segersten
Rhubarb Scones (gluten-free + egg-free)

Rhubarb is in season here! It is almost like the first fruit of the season. There are so many creative ways to use rhubarb, such as in compotes, pies, jams, sauces, crisps, scones, and ice cream! If you have any more ideas please share. These gluten-free, vegan rhubarb scones make a tasty breakfast treat or afternoon snack with tea.

This is another recipe of mine that doesn't require any starches or xanthan gum. The binding action comes from the chia seeds and sweet rice flour. If you are looking for a good source of chia seeds that are a little less expensive than buying them at your local health food store, I found them on sale today at Nutiva.com. I usually buy a ten pound bag from Azure Standard but forgot to include it in my recent order. Be sure to store them in your refrigerator. I usually grind about a cup in my Vitamix to use during the week. I store the ground seeds in a tightly sealed glass jar in my refrigerator.

I normally use coconut sugar in my scone recipes but I realized today that I was out, so I used the organic cane sugar in my pantry for kombucha making. They were slightly sweeter than normal but still tasty!

Recipe from our Meal Planner

Rhubarb Scones

Gluten-Free Dairy-Free Vegan Rhubarb Scones
Servings
8 scones
Cook Time
20 minutes
Prep Time
15 minutes

If you prefer to use something other than rhubarb in these scones, try chopped strawberries, raspberries, blueberries, or peaches. You can add a small amount of spices to complement the types of fruit you choose to add. For example, peaches and nutmeg pair well together. I use superfine sweet rice flour, but regular sweet rice flour works as well.

Ingredients
1 cups sorghum flour
½ cups superfine sweet rice flour
4 tablespoons organic cane sugar
2 teaspoons baking powder
½ teaspoons sea salt
6 tablespoons organic palm shortening
¾ cups diced rhubarb
1 teaspoons finely grated orange zest
2 tablespoons ground chia seeds
2 tablespoons hot water
3 tablespoons unsweetened applesauce
½ cups non-dairy milk
Directions
  1. Preheat oven to 425 degrees F.
  2. In a medium-sized mixing bowl, whisk together the sorghum flour, sweet rice flour, sugar, baking powder, and salt.
  3. Cut in the palm shortening using your fingers until pea-sized crumbs form.
  4. Add the rhubarb and orange zest, set aside.
  5. Add to a blender the chia seeds and hot water. Then add the applesauce and milk; blend until thick and creamy. Pour the liquid ingredients over the rhubarb and flour mixture. Quickly mix together using a fork until the ingredients have come together. Do not over-mix.
  6. Lightly flour a wooden board and place the dough ball onto it. Dough will be a little sticky. Sprinkle a little flour over the dough and gently pat into a round disk about 1-inch of thickness. Using a sharp, floured knife, cut into quarters and then eighths, so you have 8 triangles.
  7. Use the knife to slide under each scone and gently pick up. Then with the knife still supporting the scone, place onto a cookie sheet. Brush each scone with non-dairy milk and sprinkle with sugar if desired.
  8. Bake for 20 to 25 minutes. Cool on a wire rack.

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Posted In
baked goods spring scones rhubarb egg-free gluten-free vegan xanthan-free recipes easter recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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