Saturdays are for baking and having long cosy pots of tea. It’s spring but still a chilly bite in the air, which can make for some lovely walks and kitchens with warm ovens full of baked goods. Make your Saturday full of these rhubarb scones.
I am a lover of toast and jam and all bread in general. Although I occasionally eat wheat bread it doesn’t make me feel that great. Oats do on the other hand make my tummy smile so I tend to feast on them often! They make the perfect quick bread base and as a bonus, they are a whole grain so they aren’t rapidly digested.
I use cooked rhubarb in this recipe which is smooth when added to the scone mixture. This gives the scones a deliciously scented taste of rhubarb that adds a tartness, so they aren’t overly sweet. But with coconut whipped cream and berry chia jam they are a sweet treat.