Laura's Rhubarb Orange Scones


- Gluten and dairy free.

These are my favourite baked goods, I’ve made them so many different ways that my hand written recipe book was barely legible. So wonderful with morning tea or coffee on the deck.

Sift the following ingredients into a bowl:

2 ¾ cup of gluten free flour

3 tsp baking powder

1 tsp Xanthan

1/2 tsp sea salt

1/2 cup coconut sugar

then mix in ½ cup firm coconut oil and add ¾ of a cup sliced rhubarb pieces, ( fresh is best, but frozen works great )

add the rind of one orange, along with orange segments diced small.

Optional – you can add in any other ingredients you like. I love to add walnuts, or when I’m eating dairy a few chocolate chips. The rhubarb can be replaced with any other fruit or berry, cranberries for example is one of my to-go-tos.

Now add in the liquid, which will bind it all together, ¾ cup non-dairy milk with a splash of vinegar, along with one egg. (Can substitute a chia or flax egg)

Mix the entire mixture until it forms together, do not over work it, then make the dough into a circle and cut it out in wedges, place on a baking sheet.

Bake at 375 F until nicely browned, about 20 minutes

Once out of the oven you can coat the tops with melted coconut oil and sprinkle maple sugar on top if you like a little extra sweetness.

Laura’s Tastes 2021


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