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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.