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
