Rhubarb Scones with Orange Maple Glaze

Contributed by our good friend Kimberley Pearson. Check out her website at: therocksanddirtbakery.com


2-1/4 cups Perfect Flour Blend or Organic Perfect Flour Blend
5 teaspoons aluminum-free baking powder
1 large pinch sea salt
grated zest of 1 orange or tangelo
1/2 cup butter, chilled and unsalted, cut into 1" cubes or 1/2 cup refined coconut oil (solid)
6 tablespoons coconut sugar
1 large egg or Namaste Foods Egg Replacer mixed in 2 TBSP warm water
3/4 cup coconut milk or other non-dairy milk
1/2 teaspoon apple cider vinegar
1-1/3 cups chopped fresh rhubarb, cut into 1/4 inch slices

Orange Maple Glaze
1/2 cup coconut butter (NOT coconut oil)
3 Tbsp freshly squeezed orange juice
2-3 Tbsp maple syrup


  1. Over a large bowl, sift all the dry ingredients (flour throgh sea salt).
    Add the sugar and the orange zest and thoroughly mix the ingredients with your fingers. Using your fingers, cut the butter or coconut oil into the flour mixture until it resembles small peas and place the flour mixture in the fridge to chill for about 20 minutes.
  2. Preheat oven to 425° F. Line a baking sheet with parchment paper. In a small cup mix the 2 tsp of egg replacer powder with 2 tbsp warm water. In a separate small bowl, whisk in the egg replacer along with the milk and cider vinegar. Remove the chilled bowl from the fridge with the dry ingredients, and add the chopped rhubarb. Make a well in the center of the dry ingredients and then pour the milk mixture into the middle of the flour mixture.
  3. 3. Use a fork to mix in the milk mixture until it forms a nice firm dough that holds its shape. If you find the dough crumbly, add more milk. Form the dough into 2 equal sized dough balls and gently knead in a little of the Namaste Perfect Flour Blend for about 20 seconds.
  4. Take one ball of dough and place on the parchment lined baking sheet and using the palm of your hand, press gently down on the dough ball until you have a thickness of about 1 ½ inches. Take a sharp knife and cut the round in half, then cut those halves into threes so that you have 6 triangles in total. Spread these out on the baking sheet and repeat with the remaining dough ball.
  5. Place 6 scones on each baking sheet, leaving plenty of space between each scone. Place the second batch of 6 scones in the refrigerator while you bake the first batch. Bake for about 20 to 25 minutes (or less if your oven runs hot) until they are nice and golden both on the tops and on the bottoms (you may have to check the bottoms to see if they are brown enough or they will be a bit gummy). Allow to cool before drizzling with the glaze.

Orange Maple Glaze

Place all of the ingredients in a shallow saucepan. Use a whisk to stir the ingredients over very low heat, until they are melted. This should take about 10-15 minutes. If glaze is still too thick, add a little water to thin. Use a large spoon to spoon out the glaze and drizzle over the individual scones.