I tried rhubarb for the first time last summer. I was not a fan. It was all bitter! Even with sprinkling some sugar on, I still couldn’t get over the taste.
A few days ago Kelvin brought over at least 5 pounds of rhubarb from the garden. I figured I’d try it again this year and see if my tastebuds changed at all.
They did! Maybe it’s because I baked it to melt in your mouth softness, or just because my tastebuds are learning to appreciate more. Either way, I like rhubarb now!
So for these scones I wanted to make them somewhat healthier than your typical butter/white flour scones. I used coconut oil in place of the butter, plain greek yogurt in place of sour cream, and coconut sugar in place of the white stuff. I used rye flour to give them a distinct nutty taste! (and because I have lots leftover from making rye bread🙂 I added a super easy almond glaze because frosting makes the world a better place.
Scones are pretty simple to make. You mix your flours, spices, and butter with a pastry blender to make crumbs. You add the liquids to make a dough. You roll out onto a floured surface and cut to form scones.
You bake.
You devour.
Enjoy!
- 1 cup rye flour
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup old fashioned oats
- pinch of salt
- 1/3 cup coconut oil
- 1/2 cup plain greek yogurt
- 3 tbsp coconut sugar
- 1/4 tsp almond extract
- 1 egg
- 1/8 c + 1 tbsp almond milk
- 1 c rhubarb, chopped (1 big stalk)
- Almond glaze
- 1/2 cup powdered sugar
- dash almond extract
- almond milk
- Preheat oven to 400F. In a large bowl, combine flours, baking powder + soda, salt, oats, and coconut sugar. Add the 1/3 cup coconut oil and use a pastry blender to make crumbs.
- Make a well and add in 1/2 cup greek yogurt, almond extract, egg, and almond milk. Fold dry ingredients into the wet until just combined. Add in the rhubarb.
- Transfer dough onto a floured surface and form into a circle about an inch thick. Cut into 8 even triangles and place each one into a greased scone pan.
- Bake for 18-22 minutes, or until scones are golden brown. Make the almond glaze by combining 1/2 cup powdered sugar with a dash of almond extract and almond milk until you reach desired consistency.
- If you don't have a scone pan, bake scones on a baking pan topped with parchment paper.
Wow! I’ve been meaning to try Rhubarb, and since you and Sunnie have rhubarb recipes, I think I will have to try it out!
Liz @ Carpe Diem and Run recently posted…Love Yo’ Self
Try it! 🙂
my mom has a huge rhubarb plant in her yard –i’ll have to share this recipe with her!
lex recently posted…Weekend Recap: Puppies in Margaritaville
Please do!! 🙂
What an interesting combo! I’m usually not a huge fan of rye, but these look very tasty!
Alison @ Daily Moves and Grooves recently posted…18 Things
Really? I LOVE rye!! But everyone’s different, right? 🙂
Yay yay yay for rhubarb! You should start a scone company hehe- they always look amazing!
Sunnie@ModernGirlNutrition recently posted…Chocolate Covered Strawberry Smoothie and Weekend Snapshots
A scone company would be pretty awesome. How about we go into business – I’ll make the scones, you make the smoothies 😉
Question: Would this work with whole wheat flour? I don’t have rye!! I haven’t always liked rhubarb, but I agree that it grows on ya’!
Emily @smilemilegirl recently posted…Scales are for Fishes
Hey Emily! I bet they would work with whole wheat because both whole wheat and rye are fairly dense. Let me know if you try them out!! 🙂
Dude, your website just keeps getting better and better. And these scones look AMAZING!
Well thank you, girly 🙂