Garden, Kitchen

Vegan Vanilla Rhubarb Scones with einkorn flour

by Anna
rhababer scones rhubarbe rhubarb
It’s rhubarb season on modewaerts! Rhubarb is one of my favorite fruits (I know, it’s technically a veggie) in the world and the one that says: Summer’s here! And indeed it is. There is rhubarb in my parents garden and I have many more ideas what to make with it to share here with you. With one bought pack of rhubarb you could make these scones and the coconut rhubarb cupcakes and even something else more. I am thinking sorbet, liqueur and muesli… If that sounds good to you, too, come back during the coming weeks when I will post all of these!

Vanilla Rhubarb Scones
50 g brown sugar
2 stalks rhubarb or 4 thin stalks
1 level teaspoon vanilla

300 ml oat milk
450 g einkorn flour
100 g vegetable spread / margarine
2 teaspoons baking powder
1 pinch salt

rhubarb scones
Wash the rhubarb and chop the into small pieces. Marinade them in sugar and vanilla. Heat the oven to 220°C. Mix the other ingredients and fold in the rhubarb gently.

On a piece of parchment paper or a baking mat spread out the dough and flatten it. Using a spatula “cut” it into triangles as explained here. Bake for 12 to 15 minutes or until golden brown. Tear the scones gently apart and enjoy warm.

This recipe idea is part of “1 pack rhubarb – 3 recipes”


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