Average Recipe
Prep Time
15 minutes
Cook Time
20 minutes
8 scones

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 compliment whatever fruit you choose to add. For example, peaches and nutmeg pair well together. I use superfine sweet rice flour from Authentic Foods but I believe regular sweet rice flour would work as well. 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!

Read more about this recipe on the blog.

Rhubarb Scones (gluten-free + egg-free)

1 cups sorghum flour
½ cups 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