Strawberry Rhubarb Scones (Gluten-free and Vegan) from HeatherChristo.com

So being in California is proving to have so many perks, I’m having a tough time counting all of them! But the one which I’m having fun with the second to most (sorry, first place for this born and raised Seattle lady must be the solar!!) is the produce!! My God, I can’t imagine the produce. How is it that I’m nonetheless in April and the backyard at our rental home is overflowing with mature fruit and veggies!!?? The farmer’s markets are spectacular too.

Anyways- that’s how rhubarb entered the image. I discovered some and the strawberries are bonkers right here proper now and it was a simple resolution as to what to get pleasure from final weekend for a late weekend breakfast!

Strawberry Rhubarb Scones (Gluten-free and Vegan) from HeatherChristo.com

Many years in the past I made a standard recipe for Strawberry Rhubarb scones, and I all the time bear in mind it being one among my favorites. In reality it’s type of loopy that I’ve not re-made them till now! This recipe is straightforward, scrumptious and simple to make in half-hour (together with baking time!) so in my view, good for the weekends! Although truthfully, you might add a scoop of vegan vanilla ice cream and a few recent strawberries and have an epic dessert as effectively!

Strawberry Rhubarb Scones (Gluten-free and Vegan) from HeatherChristo.com

Strawberry Rhubarb Scones (Gluten-free and Vegan)

Author: 

Prep time: 

Cook time: 

Total time: 

Serves: 6

 

  • 6 tablespoons non-dairy milk (I used oat milk)
  • 2 teaspoons apple cider vinegar (you might sub lemon juice)
  • 2 cups Bobs Red Mill all-purpose gluten-free flour (In the darkish pink bag)
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthum gum
  • 1 teaspoon kosher salt
  • 6 tablespoons chilly vegan butter minimize into chunks
  • ½ cup strawberries minimize into slices after which halved
  • ½ cup rhubarb sliced into small items
  • Vanilla Glaze:
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon non-dairy milk (I used oat milk)
  1. Pre-heat the oven to 400 levels and put together a sheet pan with parchment or a silpat.
  2. In a small bowl, mix the unsweetened coconut milk and the apple cider vinegar and put aside.
  3. In the bowl of a meals processor mix the entire dry substances and pulse to mix. Pulse within the vegan butter till it’s effectively mixed into the dry substances. Stream within the milk whereas working the meals processor and pulse it till the dough comes collectively right into a ball. Transfer the dough to your work floor and form right into a disc.
  4. Using your palms, pull the disc in half throughout the center. This will make it extra rustic, however you get the rhubarb and strawberries distributed via the dough as a substitute of simply within the center. Shape the dough again collectively on the highest and form right into a disc. Then slice the disc into 6 wedges and switch them to your ready sheetpan.
  5. Bake the scones for 14 minutes till golden. Let them cool barely after which drizzle with the Vanilla Glaze.

3.5.3226


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So being in California is proving to have so many perks, I’m having a tough time counting all of them! But the one which I’m having fun with the second to most (sorry, first place for this born and raised Seattle lady must be the solar!!) is the produce!! My God, I can’t imagine the produce. How is it that I’m nonetheless in April and the backyard at our rental home is overflowing with mature fruit and veggies!!?? The farmer’s markets are spectacular too.

Strawberry Rhubarb Scones (Gluten-free and Vegan) from HeatherChristo.com

Anyways- that’s how rhubarb entered the image. I discovered some and the strawberries are bonkers right here proper now and it was a simple resolution as to what to get pleasure from final weekend for a late weekend breakfast!

Strawberry Rhubarb Scones (Gluten-free and Vegan) from HeatherChristo.com

Many years in the past I made a standard recipe for Strawberry Rhubarb scones, and I all the time bear in mind it being one among my favorites. In reality it’s type of loopy that I’ve not re-made them till now! This recipe is straightforward, scrumptious and simple to make in half-hour (together with baking time!) so in my view, good for the weekends! Although truthfully, you might add a scoop of vegan vanilla ice cream and a few recent strawberries and have an epic dessert as effectively!

Strawberry Rhubarb Scones (Gluten-free and Vegan) from HeatherChristo.com

Strawberry Rhubarb Scones (Gluten-free and Vegan)

Author: 

Prep time: 

Cook time: 

Total time: 

Serves: 6

 

  • 6 tablespoons non-dairy milk (I used oat milk)
  • 2 teaspoons apple cider vinegar (you might sub lemon juice)
  • 2 cups Bobs Red Mill all-purpose gluten-free flour (In the darkish pink bag)
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthum gum
  • 1 teaspoon kosher salt
  • 6 tablespoons chilly vegan butter minimize into chunks
  • ½ cup strawberries minimize into slices after which halved
  • ½ cup rhubarb sliced into small items
  • Vanilla Glaze:
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon non-dairy milk (I used oat milk)
  1. Pre-heat the oven to 400 levels and put together a sheet pan with parchment or a silpat.
  2. In a small bowl, mix the unsweetened coconut milk and the apple cider vinegar and put aside.
  3. In the bowl of a meals processor mix the entire dry substances and pulse to mix. Pulse within the vegan butter till it’s effectively mixed into the dry substances. Stream within the milk whereas working the meals processor and pulse it till the dough comes collectively right into a ball. Transfer the dough to your work floor and form right into a disc.
  4. Using your palms, pull the disc in half throughout the center. This will make it extra rustic, however you get the rhubarb and strawberries distributed via the dough as a substitute of simply within the center. Shape the dough again collectively on the highest and form right into a disc. Then slice the disc into 6 wedges and switch them to your ready sheetpan.
  5. Bake the scones for 14 minutes till golden. Let them cool barely after which drizzle with the Vanilla Glaze.

3.5.3226


 

Recipe by Heather Christo (


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