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!
Equipment
- oven
- stove
- food processor
- fridge
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 diced rhubarb
- ½ cup sliced almonds
RHUBARB STRAWBERRY CHIA JAM INGREDIENTS
- 2 cups sliced strawberries
- 1 cup diced rhubarb
- 1 tsp lemon juice
- 2 tbsp maple syrup
- 2 tbsp chia seeds
- pinch salt
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!!