Rhubarb Crumble Scones
Quick and easy to create for a lovely spring breakfast in the garden, these special scones are a treat wherever you are! The crumble adds a wonderful texture and flavour and the fresh rhubarb flavour is wonderful!
Servings Prep Time
8-12scones 15minutes
Cook Time
10-15minutes
Servings Prep Time
8-12scones 15minutes
Cook Time
10-15minutes
Ingredients
Oatmeal Crumble
Cinnamon Glaze
Instructions
  1. Heat oven to 400 degrees F.
  2. In a small bowl, make the crumble by combining all the ingredients and rubbing the mixture until combined.
  3. Sift together the flour, baking powder, salt and sugar in a large bowl.
  4. In a separate bowl, mix together the milk and applesauce.
  5. Rub your butter into your flour mixture until well-combined.
  6. Now toss your crumble lightly into the dry ingredients to distribute small chunks throughout.
  7. Make a well in the middle and add your liquid ingredients. Stir gently to combine.
  8. Mix just until the dough comes together, or your scones will not be as tender. Divide your dough into two and shape each half into a circle about six inches in diameter.
  9. Now you can cut each circle into four or six evenly-sized triangles. Place the triangles on a baking sheet lined with parchment paper.
  10. Bake for about 10-15 minutes or until golden brown. Larger scones will take a little longer.
  11. Remove from oven and let cool for a few moments while you make the glaze.
  12. Combine the glaze ingredients to make a smooth glaze. It should be quite thin. Adjust to your taste.
  13. Drizzle the glaze over the scones and eat while warm, or split and toast up later! Enjoy!
Recipe Notes

These are tasty the next day when toasted and spread with a little natural peanut butter.