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!
Ingredients
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