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closeup of rhubarb scones on a black wire rack on white wood background

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

Course: Breakfast, Dessert
Cuisine: English
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Makes: 10 Scones
Calories: 261 kcal
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.
Nutrition Facts
Rhubarb Scones
Amount Per Serving
Calories 261 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 164mg7%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.