Vegan Rhubarb Scones with Rhubarb Strawberry Chia Jam

Vegan Rhubarb Scones with Rhubarb Strawberry Chia Jam might be a mouthful of a name but the taste will send those tastebuds to another world!

HI LOVES! We made it to April, so can we please get a collective sigh of relief? I know we are all struggling right now. Spring seems to be happening and we are all stuck inside. THIS TOO SHALL PASS, right? RIGHT. So in the meantime, let’s bake, garden and go for bike rides. Speaking of baking, I made scones the other day highlighting one of my favourite ingredients of Spring~RHUBARB. 

Spring in Ontario is short. We hover on the side of winter and then after what seems like 2 weeks we slam into summer. Spring, as I mentioned, is short. All the Spring veggies come out quite late but I did manage to get my hands on some beautiful rhubarb this week so here we are. I am so excited to share these scones AND the rhubarb jam recipe with you. I haven’t made scones in forever but most DEF will be making these time and time again switching up the flavours, but the base will remain the same.

Vegan Rhubarb Scones with Rhubarb Strawberry Chia Jam

Teri-Ann Carty
Vegan Rhubarb Scones with Rhubarb Strawberry Chia Jam might be a mouthful of a name but the taste will send those tastebuds to another world!
Prep Time 1 hour 15 minutes
Cook Time 50 minutes
Course Breakfast, Desserts & Sweets, Dips & Spreads


  • oven
  • stove
  • food processor
  • fridge



  • cups almond flour
  • 1 cup tapioca flour
  • tsp baking powder
  • 1 tsp ground ginger
  • ½ tsp sea salt
  • ½ cup cold vegan butter
  • ¼ cup coconut kefir
  • ¼ cup maple syrup
  • 1 flax egg
  • ½ cup diced rhubarb
  • ½ cup sliced almonds


  • 2 cups sliced strawberries
  • 1 cup diced rhubarb
  • 1 tsp lemon juice
  • 2 tbsp maple syrup
  • 2 tbsp chia seeds
  • pinch salt



  • Place 1/2 cup butter in the freezer to firm up.
  • To a food processor, add almond flour, tapioca flour, ginger, baking powder and salt. Pulse to combine.
  • Add cold butter and pulse to combine until small pieces of butter remain
  • In a small bowl whisk together wet ingredients and add to dry. Pulse until dough forms.
  • Add dough to a mixing bowl and add in rhubarb.
  • Place a piece of parchment on a cookie sheet and dust it with flour.
  • Form dough on parchment into a large circle about 1 1/2 inch thick. Place in the fridge to rest for about an hour.
  • Preheat the oven to 375.
  • Remove dough from the fridge.
  • Using a pastry cutter cut in 8 even pieces. Brush with plant based milk.
  • Place in a preheated oven and bake for 25-30 minutes or until golden brown.


  • Combine everything into a small saucepan and bring to a boil.
  • Reduce heat and let simmer for 10-15 minutes. Store in a jar and enjoy!!
Keyword baked, dairy free, dessert, gluten free, jam, plant based, scones, vegan

Leave a Reply

Your email address will not be published. Required fields are marked *


Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.

By submitting this form, you are consenting to receive marketing emails from: Teri-Ann Carty, 1016 Bloor St W, Toronto, ON, M6H 1M2. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact