Long time no see, right ?! I've been publishing some recipes on the French version of the blog but really didn't have time to translate them in English here but I've decided to slow down the rhythm because I want to be able to spend my spare time with some other activities too.
But I could not not share this yummy scone recipe with rhubarb I love so much as it is in season. I hope you like it too! Scones are not that famous in France, I don't if they are where you live - unless you live in an Anglo-Saxon country or are from one of this countries of course 😁
For those who would not be familiar with, they're some kind of thick crumb little "breads", originated from Scotland. They're mostly enjoyed at breakfast or tea time, cut in half, with some clotted cream or butter (or plant-based margarine) and jam.
You'll find them in a little round shape in United-Kingdom but more in a triangle one in the USA or elsewhere, I don't know why, but the shape is just a detail, you can chose the one you prefer, even make them square, whatever.
Scones are traditionally plain or filled with raisins, you can actually find one recipe (non vegan) here, only in French bu you can use the translation button. But you can of course add any fruit, and if you're not a rhubarb fan, substitute it with raspberries or cherries, or even apricots, it should be as yummy!
For the rhubarb fans, you'll find other nice recipes here in English and if you're French speaking or want to try one using the translation button, you'll find some others here (poke cake, sponge cake, pie, parfait desserts, etc.).
Vegan rhubarb cardamom scones
Prep time : 20 min
Cooking time : 15 to 20 min
Serving : 6 scones, depending of the size
- 150 to 200 g rhubarb
- 200 g flour(s) (I used T65 et whole little spelt) + a little bit more for the work surface
- 50 g whole blond sugar
- 1 pack baking powder (11g)
- 1 pinch fine sea salt
- ground cardamom (to taste)
- 30 g coconut oil (or margarine), hard*
- 100 ml plant-based milk (I used coconut)
*If your coconut oil isn't hard - because it's Summer or your kitchen is too warm, or if your margarine is too soft, take the needed quantity and put it in the freezer for a few minutes.
- Pre-heat your oven to 220°c/428°f if needed.
- Wash the rhubarb stalks. You don't need to peel them but you can still do it if you feel the outer part is a bit thick. Cut the stalks in chunks.
- In a mixing bowl, stir in he flour(s), sugar, baking powder, salt and cardamom.
- Add the hard coconut oil/margarine in small chunks and sand it with your fingers as to prepare a crumble.
- Add the milk and the rhubarb chunks, stir with a fork, then finish with your floured hands until you can shape a bowl of dough, it should be sticky don't worry but still handeable. If too sticky, add a little bit of flour, if you can' shape that bowl, add a dash of milk. The texture will depend of the flour(s) and milk used.
- Pour the bowl of dough onto a floured work surface, roll it out with a rolling pin or the flat of your hands to shape a square, a rectangle or a circle 2 to 3 cm thick.
- Cut out some circles, squares or triangles, any shape, with a sharp knife or a pastry cutter.
- Transfer them onto a baking tray covered with som baking paper or a silicon mat. Brush the top of the scones with a dash of milk.
- Bake in a hot oven at 220°c/428°f for 15 to 20 minutes. Careful if you've not added fruit, the dough will be less moist and will bake faster.
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