Vegan Rhubarb Lemon Scones - One Bowl Recipe!
We are all about baking. Not that we eat desserts on a daily basis, but it is a satisfying feeling when you have made a beautiful baked good. One of Lo's favourite treats are scones. They are great as a treat, as a dessert, or if you are feeling a bit naughty, a breakfast. You can add any fruit or flavour you want as long as you know how to make the base. And this easy recipe is just that.
You will need:
2 1/4 cups All Purpose Flour
Just shy of a 1/4 cup or 3 tbsp. + 1 tsp. Coconut Sugar * You can also use white sugar if you don't have coconut sugar.
1/2 tsp. Baking Soda
1 1/2 tsp. Baking Powder
1 tsp Salt
1/2 cup Coconut Oil - cold *You can also use vegan butter if you don't have coconut oil.
3/4 cup Vegan Buttermilk (1/2 lemon squeezed into 3/4 cup measurement cup and fill the rest up with Almond or Soy Milk or your choice of plant based milk)
1 cup Rhubarb, peeled and chopped
1 lemon zested
Oven @ 375 degree F
In a bowl, mix all dry ingredients.
With the back of a fork, cut coconut oil into dry ingredients to resemble pea size balls.
Add rhubarb and zest, mix to incorporate.
Make a well and pour in buttermilk. Mix/ fold mixture. Don't over mix. Mixture should come together, but look a little dry and crumbley.
Place dough on a floured counter and with your hands lightly need 10/12 times and mold into a large disk, about a 1/2 inch thick.
Cut into 8 triangles.
*If you want to jazz them up, you can add a plant based milk wash and sprinkle course sugar/crystal sugar on top.*
Place on tray, put into the oven for 15 minutes or until golden brown and firm to the touch.