Gluten free rhubarb scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 17
Ingredients
1 cup, diced Rhubarb 1 cup Milk, 1% 7 tsp Granulated Sugar 1 tbsp Cider Vinegar 2 tsp Baking Powder .33 cup Butter, salted 1 dash Salt 2 cup Gluten-free flour (Gluten-Free Gourmet) Chick pea, sorghum, corn starch, tapioca (by M_MUGGINS) 1 large Egg, fresh, whole, raw
Preheat oven to 400. Slice 1 cup of rhubarb ( and strawberries) into small pieces. Sprinkle with 2 tea. of sugar and set aside.
In a measuring cup add 3/4 cup milk and vinegar letting it curdles.
Whisk one egg and add it to the milk. Set aside.
In a large bowl, sift the flour , baking powder, salt and sugar. Slice the 1/3 cup butter into chunks then cut into the flour using two knives or pastry cutter, continue till it is a coarse crumb.
Make a well and stir in the milk egg mixture. Then fold very minimally till just blended. Turn out onto a lightly floured surface. Pat gently into a 12 inch circle. Cut with a sharp scone cutter as you may need to cut in the raw rhubarb. Place on the prepared sheet about 1/2 in apart. Push remaining scraps together and continue til you've made all the scones.
Brush the tops with the cream then bake for 8 minutes then turn and bake an additional 8 minutes or until lightly browned. Remove and cool.
Serving Size: 17
Number of Servings: 17
Recipe submitted by SparkPeople user GALEMIX51.
In a measuring cup add 3/4 cup milk and vinegar letting it curdles.
Whisk one egg and add it to the milk. Set aside.
In a large bowl, sift the flour , baking powder, salt and sugar. Slice the 1/3 cup butter into chunks then cut into the flour using two knives or pastry cutter, continue till it is a coarse crumb.
Make a well and stir in the milk egg mixture. Then fold very minimally till just blended. Turn out onto a lightly floured surface. Pat gently into a 12 inch circle. Cut with a sharp scone cutter as you may need to cut in the raw rhubarb. Place on the prepared sheet about 1/2 in apart. Push remaining scraps together and continue til you've made all the scones.
Brush the tops with the cream then bake for 8 minutes then turn and bake an additional 8 minutes or until lightly browned. Remove and cool.
Serving Size: 17
Number of Servings: 17
Recipe submitted by SparkPeople user GALEMIX51.
Nutritional Info Amount Per Serving
- Calories: 100.7
- Total Fat: 4.2 g
- Cholesterol: 21.3 mg
- Sodium: 104.7 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 0.6 g
- Protein: 1.7 g
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