Rhubarb Scones Recipe - Gluten Free

1

Slice some rhubarb thinly.

2

Stir some ground cinnamon into the rhubarb and set aside.

3

Dump some 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder and salt into a large mixing bowl and combine.

4

Add margarine and cut in until well incorporated.

5

Make a well in center of combined ingredients and add eggs and almond milk. Stir to combine.

6

Fold in the rhubarb.

7

Sprinkle some flour onto a pastry sheet. Dump the batter out onto the pastry sheet.

8

Sprinkle with flour and cover with plastic wrap.

9

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.

12

Bake in a preheated 350F oven for 20 minutes or until just turning golden brown around bottom edge.

13

Remove from oven and allow to cool for a bit.

14

Serve warm or completely cooled.

15

Serve for breakfast, dessert or with a cup of tea.

16

Enjoy!