These "rhuberry" (strawberry + rhubarb) scones are the perfect springtime snack. This recipe–by chef and author Haile Thomas–is gluten-free and oil-free, but still retains that perfect scone texture in every bite. Feel free to mix and match add-ins like chocolate chips, coconut flakes, or any of your favorite diced fruits. Whatever combo you come up with, we know you're going to love this one.
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STRAWBERRY SCONES RECIPE:
Ingredients:
½ cup unsweetened apple sauce
½ cup tahini
¾ cup coconut sugar
¼ cup unsweetened oat milk
1 tsp pure vanilla extract
1 ½ cups Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
1 tbsp cornstarch
1 tsp kosher salt
½-1 tbsp lemon zest
½ tsp baking soda
½ tsp baking powder
½ cup medium-diced strawberries
½ cup diced rhubarb
¾ cup unsweetened coconut flakes
Top with flaky sea salt
Instructions:
1. In a stand mixer using the whisk attachment (or in a large bowl using a hand mixer), beat the apple sauce, tahini, and coconut sugar on medium speed for 5 minutes. Adjust the speed as needed to get the mixture smooth and creamy. Add the oat milk and vanilla and mix 1 minute or so to combine.
2. In a medium bowl, whisk together the flour, cornstarch, salt, lemon zest, baking soda, and baking powder.
3. Add the flour mixture to the tahini mixture and, using the flat beater attachment, mix on low speed until just fully incorporated. Fold in the diced strawberries, diced rhubarb, and coconut flakes. Cover the dough and refrigerate for at least 30 minutes and up to overnight.
4. Preheat the oven to 350F. Line a large baking sheet with parchment paper. Use a standard ice cream scoop to scoop the dough into 12 chunky balls. Place them 2 to 3 inches apart on the prepared baking sheet. Bake for 25 to 30 minutes, until the scones have risen and are golden brown. Immediately sprinkle a little pinch of flaky salt on top of each. Enjoy!
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