Gluten Free Rhubarb Oat Scones For Chilly Saturdays
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.
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- 250 g oats 2½ cups
- 2 Tbsp extra oats (not blended)
- 1 tsp baking powder
- 1 tsp. baking soda
- Pinch of sea salt
- 50 g Coconut oil 4 Tbsp
- 1 tsp. Vinegar
- 1 Tbsp maple syrup
- 200 g Cooked mashed rhubarb ¾ cup
Ingredients
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- clean and chop fresh rhubarb (approx. 500g) and cook in a pot with a spoon of water. I cooked the rhubarb till very soft then mashed it. Then cook it further to boil away any moisture so the rhubarb was thick but not extremely wet. drain off any remaining liquid.
- Blend Oats in a food processor to make a flour. Then add baking soda, baking powder, salt, and firm coconut oil and blend till the mixture becomes crumbly. Then add your cooked and mashed rhubarb, vinegar, and maple syrup.
- Mix until mixture is a dough. My dough was a bit wet so I now added the 2 extra Tbsp of whole or unblended oats to the dough and blended mix again. Turn out on to an oat floured surface and knead once or twice to fully combine. Then shape into a flat circle approx. 1.5 inch deep. I then use a knife to cut the circle into 6 triangle pieces. Feel free to slice into 8 pieces if your like mini scones.
- Place on a baking sheet and Bake at 180c/350f for 12-15 mins. till golden and cooked. Cool on a wire rack.
