A classic turned vegan, even more delicious and spring ready – rhubarb coconut scones

Hey there!

Guys, I’m sorry, but I’ve got another dessert recipe for you. Oh well, aren’t sweet things just the best thing in life? So I personally find it totally justifiable to post dessert after dessert recipe. Though I don’t actually need to justify my recipes, do I? I mean this is my blog so it is totally my decision what kind of recipes I share. Anyways I’m sure you’ll like this recipe so much it will totally make up for the fact I haven’t posted a savoury recipe in quite a while.

As you probably all notice, we’re in the middle of spring. So which sour yet when prepared properly very sweet fruit screams Spring to you?

Yep exactly, rhubarb, it is rhubarb season! And guess what, I happen to have finally harvested the rhubarb we had growing in our backyard. I personally adore any dessert with rhubarb, may it be rice pudding with rhubarb compote, a simple rhubarb cake or even the classic rhubarb tart, which we call Wähe in Switzerland. Yet for today’s recipe I decided to be experimental and try something totally new I have never actually made before, nor after an ordinary recipe nor after a vegan recipe. But I have surely tried a few of those delicious treats while living in Australia. Trust me there were a few lovely Rotary ladies who knew exactly how to prepare the yummiest ones of those traditionally British afternoon tea treats.

I assume that by now you would have guessed, that I am talking about the famous scones. Yet I decided to mix it up a little and create some delightful rhubarb coconut scones instead of keeping them plain and boring. I also decided to keep them gluten free. I just felt like having another go at gluten-free baking. I used to be fairly experimental when it comes to flour substitutes yet when I started vegan baking I was usually worried that it would turn out horribly wrong when not using dairy products, nor eggs and not even wheat flour. Yet the creation of my delicious rhubarb coconut scones has definitely proven me wrong. Trust me they’re crumbly, slightly sweet, perfectly enjoyed with some delicious rhubarb chia jam and they melt in your mouth just like you would have added a hell of a lot of butter.

I actually kept the ingredients for this recipe pretty natural. I didn’t even add ordinary white sugar since I had some coconut sugar left in my cupboard. But just so you know you can totally substitute with any other sugar. I am totally aware that it can be hard to get your hands on ingredients like coconut sugar plus they’re kind of pricy too. So don’t worry if you haven’t got it on hand.

Anyways I think that time has come to finally share this scrumptious recipe.

• 130g buckwheat flour
• 70g coconut flour (I just processed some shredded coconut in my food processor to reach a floury consistency)
• 50g coconut oil (straight from the fridge)
• 2tsp baking powder
• 3tbs coconut sugar
• 100g coconut soy yoghurt (ordinary soy yoghurt works too)
• 100g rhubarb (approx. One stalk)

1. Preheat oven to 180C
2. Add buckwheat flour, coconut flour, baking powder and coconut sugar into a bowl. Then add the cold coconut oil and mix until it reaches a crumbly texture. Make sure you’re not melting the coconut oil other wise you’re scones won’t have the delicious buttery and crumbly feel to them.
3. When your dough is nice and crumbly add the soy yoghurt and the chopped up rhubarb and combine until you’re dough forms into a ball.
4. Do not knead the dough, just shape it into a ball and flatten it to about 1.5 cm thickness. Then cut your scones into your desired shape. I just formed a circle and then cut it into 7 roughly equally sized triangles.
5. Bake for 20 minutes until slightly golden brown.
6. Let cool completely

Chia rhubarb jam

• 100g rhubarb
• 1 tbs agave
• 1 tbs chia seeds

1. Chop up your rhubarb.
2. Add your rhubarb with a splash of water into a saucepan and let it come to a bubble, then let the rhubarb cook covered over medium heat until softened.
3. Add agave and chia seeds and mix well. Then pour it into a jar and let it sit in your fridge for at least 1 hour or best over night.

Voila everything is done. Rhubarb Chia Jam: set and ready to be spread onto your scone! Scones: cooled down completely and ready to be eaten!

Now slice your scone through the middle and spread it with the slightly tangy rhubarb chia jam. You could also add some soy yoghurt or coconut butter as a substitute for the usual clotted cream the Brits like to spread onto their scones.

So that is it! Enjoy those delightful treats. They are perfect for a lovely afternoon tea a rich Sunday morning brunch or just as a little morning tea treat. I actually ended up gifting those delightful things to my mum so she could share them with the people at her work. Yet prior to that I obviously also ate one or two, I mean I’ve got to know what my food tastes like, don’t I?

Enjoy your day

Bisous