Brunch

Gluten free rhubarb scones is for Dessert.

Gluten free rhubarb scones takes 20 minutes to prepare.

Gluten free rhubarb scones takes 16 minutes to cook.

Gluten free rhubarb scones makes 17 servings.

The ingredients for Gluten free rhubarb scones are:

1 cup, diced Rhubarb
1 cup Milk, 1%
7 tsp Granulated Sugar
1 tbsp Cider Vinegar
2 tsp Baking Powder
.33 cup Butter, salted
1 dash Salt
2 cup Gluten-free flour (Gluten-Free Gourmet) Chick pea, sorghum, corn starch, tapioca (by M_MUGGINS)
1 large Egg, fresh, whole, raw

Here is how you make Gluten free rhubarb scones:

Preheat oven to 400. Slice 1 cup of rhubarb ( and strawberries) into small pieces. Sprinkle with 2 tea. of sugar and set aside. In a measuring cup add 3/4 cup milk and vinegar letting it curdles.Whisk one egg and add it to the milk. Set aside.In a large bowl, sift the flour , baking powder, salt and sugar. Slice the 1/3 cup butter into chunks then cut into the flour using two knives or pastry cutter, continue till it is a coarse crumb.Make a well and stir in the milk egg mixture. Then fold very minimally till just blended. Turn out onto a lightly floured surface. Pat gently into a 12 inch circle. Cut with a sharp scone cutter as you may need to cut in the raw rhubarb. Place on the prepared sheet about 1/2 in apart. Push remaining scraps together and continue til you've made all the scones.Brush the tops with the cream then bake for 8 minutes then turn and bake an additional 8 minutes or until lightly browned. Remove and cool.Serving Size: 17Number of Servings: 17Recipe submitted by SparkPeople user GALEMIX51.

The nutritional information for Gluten free rhubarb scones is:

• Servings Per Recipe: 17
• Amount Per Serving
• Calories: 100.7

• Total Fat: 4.2 g
• Cholesterol: 21.3 mg
• Sodium: 104.7 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 0.6 g
• Protein: 1.7 g