Rhubarb Scones - Gluten Free & Vegan

from blog: Tessa; The Domestic Diva

Rhubarb Scones - Gluten Free & Vegan

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup brown rice flour

  • ½

    cup sorghum or millet flour or all-purpose GF flour

  • 6-8

    tbsp coconut palm sugar to taste (I found this inexpensive in the bulk foods section, it has a low glycemic index $3.50-5.00/pound) You could use regular sugar, I have just been avoiding it lately!

  • 2

    tsp baking powder

  • ¼

    tsp sea salt

  • 4

    tbsp coconut oil, melted

  • ¾

    cup finely chopped fresh rhubarb (or fresh cranberries)

  • 1

    tsp grated orange zest (use a Microplane!)

  • 2

    tbsp ground chia seeds or flax meal (I use my coffee grinder to grind them)

  • 3

    tablespoons unsweetened applesauce

  • ½

    cup unsweetened milk (or half milk, half fresh squeezed orange juice)


1. Preheat oven to 425 degrees. 2. Whisk the dry ingredients through the salt together. 3. Whisk the melted coconut oil in. 4. Stir in the rhubarb and the zest. 5. Stir in the remaining wet ingredients. Let dough sit for 15 min. The dough will be sticky. 6. Drop by large spoonfuls onto a greased cookie sheet, or you could moisten your hands and pat the dough into a circle like traditional scones, but I took the path of least resistance! 7. Bake for about 16-20 minutes until golden and cooked through. I also topped mine with a sprinkle of cinnamon and sugar before baking for added appeal for the kiddos.


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