So being in California is proving to have so many perks, I am having a hard time counting them all! But the one that I am enjoying the second to most (sorry, first place for this born and raised Seattle girl has to be the sun!!) is the produce!! My God, I can’t believe the produce. How is it that I am still in April and the garden at our rental house is overflowing with mature fruits and vegetables!!?? The farmer’s markets are spectacular too.
Anyways- that is how rhubarb entered the picture. I found some and the strawberries are bonkers here right now and it was an easy decision as to what to enjoy last weekend for a late weekend breakfast!
Many years ago I made a traditional recipe for Strawberry Rhubarb scones, and I always remember it being one of my favorites. In fact it’s kind of crazy that I have not re-made them until now! This recipe is simple, delicious and easy to make in 30 minutes (including baking time!) so in my opinion, perfect for the weekends! Although honestly, you could add a scoop of vegan vanilla ice cream and some fresh strawberries and have an epic dessert as well!
- 6 tablespoons non-dairy milk (I used oat milk)
- 2 teaspoons apple cider vinegar (you could sub lemon juice)
- 2 cups Bobs Red Mill all-purpose gluten-free flour (In the dark red bag)
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthum gum
- 1 teaspoon kosher salt
- 6 tablespoons cold vegan butter cut into chunks
- ½ cup strawberries cut into slices and then halved
- ½ cup rhubarb sliced into small pieces
- Vanilla Glaze:
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon non-dairy milk (I used oat milk)
- Pre-heat the oven to 400 degrees and prepare a sheet pan with parchment or a silpat.
- In a small bowl, combine the unsweetened coconut milk and the apple cider vinegar and set aside.
- In the bowl of a food processor combine all of the dry ingredients and pulse to combine. Pulse in the vegan butter until it is well combined into the dry ingredients. Stream in the milk while running the food processor and pulse it until the dough comes together into a ball. Transfer the dough to your work surface and shape into a disc.
- Using your hands, pull the disc in half across the middle. This will make it more rustic, but you get the rhubarb and strawberries distributed through the dough instead of just in the middle. Shape the dough back together on the top and shape into a disc. Then slice the disc into 6 wedges and transfer them to your prepared sheetpan.
- Bake the scones for 14 minutes until golden. Let them cool slightly and then drizzle with the Vanilla Glaze.
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Oh gosh oh gosh! These look great and I am pretty good in the kitchen but I don’t get how you incorporate the fruits (as a dry ingredient?) and what you mean about the rustic disc? Back together at the top? A photo maybe, just of step 4? Sorry to be dense – these look sooo good! Thanks!
Hi Susan! here are some old posts (pre-GF!) that have some pictures that may help!!
https://heatherchristo.com/2014/03/25/strawberry-rhubarb-scones/
https://heatherchristo.com/2011/06/27/blueberry-cream-scones-with-raspberry-jam/
Thank you for sharing this recipe. I had lots of strawberries and you showed me how to transform them into a very good dessert. Thank you a lot!
The food looks very delicious. I really like strawberries and love to learn dishes from it. This dish is delicious, and I can try it
In the list of ingredients you stated you use oat milk, but in the instructions you add coconut milk. Which do you actually use? And if it’s coconut milk, is it the regular one in the can?