Rhubarb Date Scones Recipe (vegan, gluten-free)

A vegan gluten-free rhubarb date scone on a plate with citrus ginger nondairy whipped cream.

5 from 1 vote

Rhubarb Date Scones Recipe (vegan, gluten-free)

Vegan, gluten-free rhubarb date scones that are easy, nutritious, and require no oil or butter. Includes citrus ginger nondairy whipped cream.

Plant Diversity: Striving for 30 different plants per week for optimal gut health. The number of plants in this recipe: At least 7 plants

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert

Cuisine: American, British

Diet: Gluten Free, Vegan

Servings:

Calories: 285.92kcal

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

Nutrition estimate does not include the citrus ginger nondairy whipped cream.

Nutrition