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Rhubarb Scones – Gluten Free

Baking up a quick batch of Rhubarb Scones is a great way to complement your coffee or tea any time of the day.

This easy gluten free bread recipe yields 12 – 14 delicious scones.

You can use fresh rhubarb right from your own garden or a local farmer’s market.

These Rhubarb Scones were a hit in our home and we will be adding this recipe to our rotation!

For added flavour you can add a pinch of ground cinnamon.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step to creating Rhubarb Scones was to thinly cut enough fresh rhubarb to make about 1 1/2 cups.

Then I dumped some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder and salt into a large mixing bowl.

After combining the dry ingredients I added in some margarine.

I combined the margarine by cutting it in until crumbly.

Then I made a well in the center of the combined ingredients and added eggs and almond milk. 

I added a pinch of cinnamon to the cut up rhubarb and gave it a quick stir.

Next I used a large wooden spoon to stir the rhubarb into the batter.

After folding in the rhubarb I sprinkled a bit of flour onto a pastry sheet before dumping the dough out onto it.  I also covered the top of the dough with a bit more flour.

Then I covered the dough with plastic wrap and rolled it out into an 8″ disc.  The disc was about 1″ thick.

Next I cut the disc into pie shaped sections.  You can make 12 to 14 wedges at this time.

Then I transferred the wedges to a parchment paper lined baking sheet. 

I baked the scones in a preheated 350F oven for 20 minutes. 

After removing them from the oven I allowed them to cool for a bit.  Then serve them up warm or completely cooled.

Rhubarb Scones are the perfect treat to serve up to guests.  They are so easy to make and so tasty that others will not believe they are gluten free.

You will enjoy every bite of these rhubarb filled scones. 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are Some Other Breads You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These Rhubarb Scones:

  • 1 1/2 cups thinly sliced rhubarb
  • 1/2 tsp ground cinnamon (optional)
  • 2 1/4 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • 2/3 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup margarine
  • 2 eggs, large
  • 1/4 cup almond milk

How to Make Rhubarb Scones:

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. Slice the rhubarb thinly.
  3. Stir in the ground cinnamon and then set rhubarb aside.
  4. Dump the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder and salt into a large mixing bowl and combine.
  5. Add the margarine and cut in until well incorporated.
  6. Make a well in center of combined ingredients and add the large eggs and almond milk. Stir to combine.
  7. Fold in the rhubarb.
  8. Sprinkle some flour onto a pastry sheet.
  9. Dump the batter out onto the pastry sheet, sprinkle with flour and cover with plastic wrap to roll out to an 8″ disc. The disc will be about 1″ thick.
  10. Cut 12 to 14 pie shaped wedges. They will seem quite small but they do expand.
  11. Transfer the wedges to the parchment paper lined baking sheet and bake in the preheated oven for 20 minutes or until just turning golden brown around bottom edge.
  12. Remove from oven and allow to cool for a bit.
  13. Serve warm or completely cooled and enjoy!
Yield: 12 - 14

Rhubarb Scones - Gluten Free

Baking up a quick batch of Rhubarb Scones is a great way to complement your coffee or tea any time of the day.

Baking up a quick batch of Rhubarb Scones is a great way to complement your coffee or tea any time of the day.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 1/2 cups thinly sliced rhubarb
  • 1/2 tsp ground cinnamon (optional)
  • 2 1/4 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • 2/3 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup margarine
  • 2 eggs, large
  • 1/4 cup almond milk

Instructions

    1. Preheat oven to 350F and line a baking sheet with parchment paper.
    2. Slice the rhubarb thinly.
    3. Stir in the ground cinnamon (if using) and then set rhubarb aside.
    4. Dump the Bob's Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder and salt into a large mixing bowl and combine.
    5. Add the margarine and cut in until well incorporated.
    6. Make a well in center of combined ingredients and add the large eggs and almond milk. Stir to combine.
    7. Fold in the rhubarb.
    8. Sprinkle some flour onto a pastry sheet.
    9. Dump the batter out onto the pastry sheet, sprinkle with flour and cover with plastic wrap to roll out to an 8" disc. The disc will be about 1" thick.
    10. Cut 12 to 14 pie shaped wedges. They will seem quite small but they do expand.
    11. Transfer the wedges to the parchment paper lined baking sheet and bake in the preheated oven for 20 minutes or until just turning golden brown around bottom edge.
    12. Remove from oven and allow to cool for a bit.
    13. Serve warm or completely cooled and enjoy!

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 142Total Fat: 7gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 27mgSodium: 140mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 2g
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