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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!

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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.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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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!
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Servings: 6 scones
Author: Teri-Ann Carty
Prep Time: 1 hour 15 minutes
Cook Time: 50 minutes
Total Time: 2 hours 5 minutes

Equipment

Ingredients

RHUBARB SCONES INGREDIENTS

  • 2¾ cups almond flour
  • 1 cup tapioca flour
  • 1¼ 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 rhubarb diced
  • ½ cup almonds sliced

RHUBARB STRAWBERRY CHIA JAM INGREDIENTS

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

Instructions

RHUBARB SCONES INSTRUCTIONS

  • 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.

RHUBARB STRAWBERRY CHIA JAM INSTRUCTIONS

  • 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!!

Nutrition

Serving: 1scone | Calories: 665kcal | Carbohydrates: 53g | Protein: 15g | Fat: 48g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 3g | Sodium: 404mg | Potassium: 336mg | Fiber: 10g | Sugar: 18g | Vitamin A: 39IU | Vitamin C: 32mg | Calcium: 288mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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