Recipes | Breads, Muffins & Biscuits

Gluten-Free Rhubarb Scones

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Rhubarb Scones – Tradition Meets Low FODMAP

I have a soft spot in my heart for scones. They can be as varied as our Pumpkin Cranberry SconesMaple Pecan Scones to the Lemon Ginger Scones in my book, The Low-FODMAP Diet Step by Step, to these Rhubarb Scones – I love them all.

closeup of rhubarb scones on a black wire rack on white wood background
A good scone to me is slightly sweet, but not overly so. It always has a richness to it, be it from ground nuts, a little cream and usually, a fair amount of butter.

They are easy to make and have a rusticity to them and they just say comfort breakfast food to me.

rhubarb scones in the shadows of the Test Kitchen counter

Sweet & Tart & Versatile

Rhubarb has no detectable FODMAPs, making it the perfect ingredient for us to stretch our low FODMAP cooking skills.

If you have any doubts, they will be dismissed by the time you take a look at our Rhubarb BBQ Sauce, inventive Rhubarb Chutney and a slew of other baked goods from a rustic rhubarb cake, an upside down cake, a crostata, cobbler and more.

rhubarb scones on a black wire cooling rack

Make Now, Eat Later

These are very quick and easy to make – they will be ready to go into the oven by the time it preheats. The even freeze fairly well – and I don’t say that about many baked goods.

Make a batch, place cooled scones in a large heavy freezer-safe zip top bag and freeze for up to 1 month. Remove one at a time, refresh briefly in microwave or toaster oven and it will be like you baked fresh that day.

closeup of rhubarb scones on a black wire rack on white wood background
4 from 3 votes

Rhubarb Scones

These rhubarb scones take advantage of this seasonal vegetable that has no detectable FODMAPs. Rhubarb's sweet/tart flavor is perfect in these rich scones. Easy to make too.

Low FODMAP Serving Size Info: Makes 10 scones; 10 servings; 1 scone per serving

Makes: 10 Scones
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Author: Dédé Wilson

Ingredients:

  • 10 ounces (280 g) fresh rhubarb, cut into dice
  • 1/2 cup (99 g) sugar, divided
  • 2 1/4 cups (326 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • 1 tablespoon baking powder; use gluten-free if following a gluten-free diet
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick; 113 g) cold unsalted butter, cut into pieces
  • 3/4 cup (180 ml) cold lactose-free whole milk
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons raw sugar, optional

Preparation:

  1. Position rack in upper level in oven. Preheat oven to 425°F/220°C. Line a half-sheet baking pan with parchment paper; set aside.
  2. Toss the diced rhubarb with 1/4 cup (50 g) of sugar in a bowl and set aside for 10 minutes, stirring occasionally.
  3. Whisk together the flour, reserved 1/4 cup (50 g) of sugar, baking powder and salt in a large bowl to aerate and combine.
  4. Scatter the butter over the flour mixture and cut butter into flour mixture by hand with a pastry blender until butter is the size of small raisins. Scrape rhubarb and any juices onto this mixture and fold in a few times with a broad silicone spatula. Drizzle milk over and use a combo stirring/folding action to incorporate everything until a soft dough begins to form.
  5. Transfer dough to a lightly floured surface. Bring dough together with lightly floured hands, as needed. Use floured hands to pat down into a circle about 10-inches (25 cm) across. Sprinkle dough evenly with raw sugar, if using. Cut scones into 10 wedges; separate wedges and transfer them and space them out evenly on prepared pan.
  6. Bake for about 15 to 18 minutes or until beginning to take on some color. The edges will be slightly more golden. Cool pan on rack for about 5 to 10 minutes. Scones can be served warm or at room temperature. I do like scones best the day they are made, but you can loosely wrap in foil and store at room temperature overnight. For longer storage, place cooled scones in a heavy freezer safe zip top bag and freeze up to 1 month. Defrost overnight in fridge or reheat gently in microwave or toaster oven.

Tips

  • All scones are best served as close to serving time as possible so plan accordingly.
Course: Breakfast, Dessert
Cuisine: English

Nutrition

Calories: 261kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Sodium: 164mg | Fiber: 1g | Sugar: 13g

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.

For more information on foods that have no detectable FODMAP content, read our article, Which Foods Have No FODMAP Content?

rhubarb scones cooling on the Test Kitchen deck
Rhubarb Scones cooling on the Test Kitchen deck overlooking the reservoir

 


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