Gluten Free Rhubarb Scones with a Rhubarb Glaze
Golden & Tender Triangles of Scone Heaven! Dotted with Almonds and Rhubarb and a Dynamite Easy Rhubarb Glaze. Double the…
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Cooking tools:
- Pastry cutter
- Baking sheet
- Parchment paper
- Wax paper
- Freezer
- Mixing bowl
- Wooden spoon
- Measuring cup
- Fork
- Oven
- Chef's knife
- Cutting board
- Cooling rack
- Refrigerator
- Pastry brush
- Measuring spoon
Ingredients
- 2 cups gluten free flour blend (I used King Arthur's Measure to Measure)
- 4 tablespoons pure cane sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter (cut into 12 pieces )
- 2/3 cup buttermilk (low fat)
- 1 large egg (I used pastured raised)
- 3/4 teaspoon almond extract (pure, not artificial)
- 1 cup fresh rhubarb (cleaned, dried, 1/3" dice )
- 2 teaspoons pure cane sugar
- 1/3 cup toasted slivered almonds (chopped )
- 1 teaspoon milk
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