Rhubarb Scones

I have always LOVED tart things, so rhubarb is right up my alley.  Kind of like zucchini, gardeners always seem to be bursting at the seems with it and wondering what to do with all their brightly hued stalks.  The only issue is: because it IS so tart, most recipes call for significant amounts of sugar to make it palatable.  Because fresh cranberries share the same tart flavor profile, you could probably sub those here if you wanted.  Thanks goes to Ali from Whole Life Nutrition for inspiring this recipe!  Not too sweet, this scone is just perfect with a steamy cup of coffee, although if I have to admit it...they'd be good to me just about any time!  I hope you think so too!

Makes 8 scones

1 cup brown rice flour
1/2 cup sorghum or millet flour
6-8 tablespoons 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 teaspoons baking powder
1/2 teaspoon sea salt
4 tablespoons coconut oil, melted
3/4 cup finely chopped fresh rhubarb (or fresh cranberries)
1 teaspoon grated orange zest (use a Microplane!)
2 tablespoons ground chia seeds or flax meal (I use my coffee grinder to grind them)
3 tablespoons unsweetened applesauce
1/2 cup unsweetened milk (or half milk, half fresh squeezed orange juice)


Whisk the dry ingredients through the salt together.  Whisk the melted coconut oil in.  Stir in the rhubarb and the zest.    Stir in the wet ingredients.  The dough will be sticky.  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!  Bake is a 425 degree oven 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.


This recipe was shared on Real Food Wednesdays,