with citrus ginger nondairy whipped cream
When rhubarb season hits, it's time to make rhubarb date scones! They're tasty and satisfy pastry cravings while being vegan and gluten-free, nutritious, and requiring no oil or butter. The recipe includes how to make a quick citrus ginger whipped cream to go with.
My mom's birthday is coming up, and we'll be celebrating by going to a special vegan tea. This got me thinking of how nice it would be to create a rhubarb scone recipe for Mother's Day. I mean, is there a mom on the planet who doesn't like scones?
I'm pretty pleased with the result: a pretty, delicious treat that can be made with just 15 minutes of hands-on time, complete with a quick citrus-ginger whipped cream.
Looking for another classic Mother's Day recipe? Try this strawberry rhubarb crisp.
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Ingredients
I love the balanced, subtly complex combination of flavors that compliment the rhubarb in these scones.
Oat flour: or other gluten-free flour. When it comes to baking, oat flour tends to be my go-to. If gluten-free is required, make sure your oat flour label indicates that (with some, it's been processed where gluten-containing ingredients have also been processed).
Almond flour: You could substitute tiger nut flour here; I really like almond and rhubarb together.
Flax seed meal: Ground flax seeds serve as a binding in baking.
Salt: Just a bit of table salt, plus a sprinkling of flake sea salt on top.
Maple syrup: A pleasant-flavored sweetness.
Date syrup: Darker, with a slightly different flavor that emphasizes the dates here. If you don't have it, you can substitute with maple syrup.
Orange blossom water: This adds a touch of florally orange essence to the scones. If you don't have it, you can sub with date or maple syrup.
Vanilla extract: This elevates all the flavors. If you only have almond extract, you could use it instead since almonds and rhubarb go so well together - I just like the more subtle vanilla flavor here.
Rhubarb: The star of these scones, adding a pleasant tartness. Tip: Freeze rhubarb so you can have these scones after rhubarb season ends! Freeze chopped rhubarb on a baking sheet - once frozen, place them in a freezer-safe container in the freeze.
Deglet noor dates: Other dates could substitute, though I prefer the less-sticky deglet noor here over medjool. They balance the tart rhubarb with a nice sweetness.
Fresh rosemary: This is optional, but recommended if you'd like to add a touch of woodsy flavor - it goes very nicely with the rhubarb. Fresh lavender would be a nice alternative.
For the citrus-ginger whipped cream:
Citrus Ginger Frut Spread: I'm using Bionature's Citrus Ginger Fruit Spread (made with just fruit & ginger!); you could also use a marmalade.
Nondairy whipped topping: Use your favorite. Here, I'm using So Delicious Dairy Free Coco Whip Light.
See recipe card below for quantities.
Equipment
You'll just need a few tools for this recipe:
A large mixing bowl and a medium one.
A strong spatula.
A good knife and cutting board.
A baking sheet and parchment paper or a silicone mat (if desired).
A serving spatula.
Instructions
Here are the simple steps to make these delicious, easy rhubarb date scones.
Stir together the flours, flax seed meal, and table salt.
Fold in the wet ingredients until it's been distributed through all of the dry ingredients.
Chop the rhubarb, dates, and rosemary into small bits.
Fold the chopped ingredients into the dough until well incorporated.
Turn out the dough onto the baking sheet lined with parchment. Flatten it with the spatula into a ¾-inch thick circle about 7 inches in diameter.
Slice the round into 8 pieces, then sprinkle with the flake salt before baking.
Top tip
Let these scones bake long enough to be golden on the outside with a nice scone-y texture on the inside. They won't burn that easily and are better when they've baked long enough to have a nice crisp and golden exterior and to avoid a too-soft, gooey interior.
For the citrus-ginger whipped cream:
Fold together the fruit spread and nondairy whipped cream.
Serve alongside or on top of the scones.
Serving
These scones are fun to serve on pretty plates, especially on a special occasion. Because they're such an easy pastry to make and are nutrient-dense while being a sweet treat, they are wonderful to enjoy any time throughout rhubarb season.
I like to serve these rhubarb date scones with the citrus ginger whipped cream on the side. So good with iced coffee, as pictured.
Storage
The scones can be stored in a sealed container in the fridge for up to a few days. They can also be frozen, kept in a freezer safe container for up to a couple months.
FAQ
There are many flavors that go well with rhubarb. Beyond the classic combination of strawberry and rhubarb, rhubarb's flavor is enhanced with orange, almond, ginger, rosemary, and vanilla - all of which are featured in this recipe!
Almond flour does not generally contain gluten, though it could be processed where another product with gluten has been processed. In that case, there could be traces of gluten in the almond flour.
To ensure avoiding gluten, look for flour that says "certified gluten-free" on the packaging.
Flax seed meal is used in this recipe as a dairy-free, vegan substitute for eggs. It helps bind the ingredients in a similar way.
Related
Looking for other rhubarb recipes? Try these:
Pairing
Here are some lovely drink options for serving with these scones:
The Recipe
Rhubarb Date Scones Recipe (vegan, gluten-free)
Equipment
- 1 large mixing bowl
- 1 medium bowl
- 1 spatula strong
- 1 knife and cutting board
- 1 baking sheet with parchment or silicone mat
Ingredients
Dry ingredients
- 1 ½ cups oat flour or other gluten-free 1-to-1 flour
- 1 ½ cups almond flour or tiger nut
- 1 ½ teaspoons flax seed meal
- ¼ teaspoon salt table
Wet Ingredients
- ⅓ cup maple syrup
- 2 tablespoons date syrup or maple syrup
- 1 tablespoon orange blossom water or date or maple syrup
- 1 tablespoon vanilla extract or almond extract
- 2 ½ tablespoons water
Add ins
- 2 stalks rhubarb medium (⅔ cups diced small)
- ⅓ cup dates deglet noor, medjool, or other; diced small
- ½ teaspoon fresh rosemary or up to a teaspoon; minced leaves (optional)
Scone topping
- ¼ teaspoon flake sea salt optional, recommended for enhanced flavor
Citrus Ginger Nondairy Whipped Cream
- ¼ cup Bionature Citrus Ginger Fruit Spread or a marmalade
- ½ tub So Delicious Dairy Free Coco Whip Light or other nondairy whipped topping/cream (about 4.5 oz)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment or silicone mat.
- In a large mixing bowl, stir together the dry ingredients with the strong spatula.
- In a medium bowl, stir together the wet ingredients. Fold them into the dry ingredients until none of the flour is left dry.
- Chop the rhubarb and dates into small dice, about ¼-inch. A one-inch thick piece of rhubarb could be quartered lengthwise and then chopped. Rosemary: remove leaves from stem, then mince.Fold the chopped ingredients into the dough just until evenly distributed.
- Turn the dough out onto the lined baking sheet. With the spatula or wet hands, shape the dough into a flat round about ¾-inch thick and 7 inches in diameter.Slice the round into eighths: Slice in half, then each half in half, then each quarter in half. Sprinkle the flake salt evenly over the top.
- Bake for 20-28 minutes. Check after 15 minutes. The top should be toasted golden. Check between slices for doneness - it should not be doughy. Return to oven, if needed, even if the top has begun to get golden - ensure the scones are baked all the way through.
- Make the citrus-ginger nondairy whipped cream:Fold the fruit spread or marmalade into the whipped cream until well distributed. You could use the rinsed medium bowl from mixing the wet ingredients.
- Let the scones cool 5 minutes or so before serving. Serve with the citrus ginger whipped cream. You may need to let the cream soften a few minutes first.
- Store any extra scones in a sealed container in the fridge. Store any leftover whipped cream in a freezer-safe sealed container in the freezer.
Notes
Rough Nutrition Estimate provided by WPRM (based on generic ingredients and limited specification options)
food safety
- Wash hands and ingredients well before using
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
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