Strawberry Rhubarb Crumble Scones
These scrumptious vegan scones are full of fresh flavour and goodness: strawberries, rhubarb, applesauce, and almond flour! A quick and easy treat any time!
| Servings | Prep Time |
| 8-12scones | 10minutes |
| Cook Time |
| 12-15minutes |
|
|
Ingredients
- 2cups unbleached flour
- 1/2cup almond flour
- 3teaspoons baking powder
- 1Tablespoon sugar
- 1/2teaspoon salt
- 1/3cup cold vegan butter
- 1/2 cup chopped rhubarbtoss small bits of peeled, chopped rhubarb with a little sugar
- 3/4cup fresh strawberrieschopped into small pieces
- 1/3cup plant milk
- 1/4cup unsweetened apple sauce
- 1Tablespoon egg replacer (with 3 Tablespoons water)I used Bob’s Red Mill and it makes a fluffy biscuit.
Instructions
- Heat oven to 400 degrees F.
- Line a pan with parchment paper or use a sil pad.
- In a cup, mix the egg replacer with the water, as instructed on package and let sit until it gels.
- Sift together the flours, baking powder, salt, and sugar in a large bowl.
- Chop the strawberries into small pieces. Set aside. Peel and chop the rhubarb into small pieces and sprinkle with a little sugar.
- Rub your butter into your flour mixture until well-combined.
- In a separate bowl, mix together the milk and applesauce. Stir in the gelled egg replacer.
- Gently toss the strawberries and rhubarb into the dry mixture.
- Make a well in the middle and add your liquid ingredients. Stir gently to combine.
- Mix by hand just until the dough comes together or your scones will not be as tender. Add a little more milk if it seems too dry. This should be a soft dough.
- Turn out your dough onto a lightly floured surface. Parchment paper is great. Divide your dough into two and shape each half into a circle about six inches in diameter.
- Now you can cut each circle into four or six evenly-sized triangles. Place the triangles on a baking sheet lined with parchment paper or a sil pad. The larger scones work well for toasting up later!
- Brush the tops of scones with a little plant milk and then sprinkle on a little coarse sugar.
- Decorate with a slice of strawberry on each. ( Easy to cut into an adorable heart…)
- Bake for about 10-15 minutes or until golden brown. Larger scones will take a little longer. The bottoms should be lightly browned.
- Remove from oven and let cool on a rack for a few moments. These are wonderful while warm! Great toasted up the next day, too! Enjoy!
- Optionally, when the scones have cooled a little, you can drizzle with a mixture of a little icing sugar, a touch of almond flavouring and a little water to make a drizzling texture.
Recipe Notes
Behind the scenes, our furry crew members, Katie and Frankie, resist the temptation to taste!
