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Strawberry Rhubarb Scones
Rocco Fuhrman

Strawberry Rhubarb Scones

These Strawberry Rhubarb Scones offer a delightful balance of flavors and textures, making them an ideal treat for any time of day. Crafted with wellness in mind, this recipe simplifies healthy baking, ensuring even the busiest parent can whip up a batch of these irresistible delights.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups Almond Flour (super-fine blanched)
  • 1/2 cup Coconut Flour
  • 1/4 cup Erythritol or your preferred low-carb sweetener
  • 1 tbsp Baking Powder (aluminum-free)
  • 1/2 tsp Xanthan Gum (for texture)
  • 1/4 tsp Salt
  • 1/2 cup (1 stick) cold Grass-fed Butter, unsalted, cut into small cubes
  • 1/2 cup cold Heavy Cream or unsweetened almond milk
  • 1 large Egg, beate
  • 1 tsp Vanilla Extract
  • 1 cup fresh Strawberries, hulled and diced
  • 1 cup fresh Rhubarb, trimmed and diced (about 1/4-inch pieces)
  • Optional: 1 tbsp Heavy Cream (for brushing) and a sprinkle of Erythritol for topping

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, xanthan gum, and salt until thoroughly combined.
  3. Add the cold, cubed butter to the dry ingredients. Cut the butter into the flour mixture until it resembles coarse crumbs.
  4. In a separate small bowl, whisk together the cold heavy cream (or almond milk), beaten egg, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix gently until just combined.
  6. Gently fold in the diced strawberries and rhubarb.
  7. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle or rectangle.
  8. Using a sharp knife, cut the dough into 8 wedges or squares.
  9. Transfer the scones to the prepared baking sheet. Brush the tops with heavy cream and sprinkle with erythritol.
  10. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick comes out clean.
  11. Let them cool for a few minutes before transferring to a wire rack to cool completely.

Notes

To maintain freshness, store scones in an airtight container for up to 2-3 days or refrigerate for a week. Freeze scones for up to 3 months and reheat in a preheated oven.