These Strawberry Rhubarb Scones are filled with fresh rhubarb and topped with a Sweet Strawberry Glaze! These are some of our favorite scones to make and they don’t have any butter! They are made with coconut oil and they are super tender, and moist.
Plus, these scores are vegan, simple to make, fruity, and semi-sweet, and absolutely tasty! Y’all are going to love these!
Table of Contents
Coconut Rhubarb Scones Ingredients:
All-Purpose Flour – We like using unbleached flour when baking scones. They give a nice texture to the scones.
Baking Powder – Gives these scones the perfect rise!
Salt – Always necessary for baking goods because it brings everything together!
Egg (or sub flaxseed for vegan) – We tested both options, and the scones turned out perfect each time.
Virgin Coconut oil – Gives these scones that coconut flavor and nice texture! We love getting our coconut oil from Thrive Market.
Cinnamon – Pairs nicely with the fruitiness of the strawberries and roasted rhubarb.
Rhubarb – When roasted, it adds a sweet and fruity flavor. Rhubarb is also slightly tart, which is why the sweetness of strawberries makes it a winning pair.
Cane Sugar – Add a nice sweetness to the scones.
Nut Milk – Makes the scones flaky and moist inside. We used Cali Farms Toasted Coconut Almond Milk here for extra coconut notes, but feel free to use any nut milk you have on hand.
Powdered Sugar – Makes a nice sweet glaze flavor with lemon juice.
How to store Scones
These scones are best stored in an airtight container at room temperature for up to 3 days. If the scones seem too hard, pop them in the microwave for about 5 seconds to soften. YUM!
½cuptoasted coconut almond milkor, sub any nut milk
½cupcoconut oilroom temperature
⅓cupcane sugar plus more for dusting
1eggor sub 1 flax egg for vegan
Strawberry Glaze Ingredients
2tbspcoconut oilmelted (not hot)
Preheat oven to 400 degrees F and line a baking sheet with parchment paper and set aside.
In a small mixing bowl, whisk the egg (or make the flax egg by mixing 1 tbsp flaxseed with the 2 tbsp water and set aside for 3 minutes).
Add room temperature coconut oil, nut milk, and cane sugar to the bowl. Whisk together to combine.
Toss the flour, baking powder, cinnamon, and salt in a separate bowl. Then add to the wet ingredients a little at a time while stirring with a spatula or wooden spoon.
Add the chopped up rhubarb to the mixture and gently combine everything.
Gently transfer the mixture to a floured surface and use your hands to form the dough into a disc, about 1 inch in height.
Cut the circle into 8 for wedges and use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar and bake for 25 minutes, or until lightly golden brown on the edges.
Remove the scones from the oven to cool. While the scones are cooling, prepare the glaze (noted below). Drizzle the glaze on top of the cooled scones before enjoying.
Best when fresh; store leftovers at room temperature in a well-sealed container for up to 3 days.
Add 2 tablespoons of coconut oil and 4 fresh strawberries to a food processor, and blend until you get a puree.
Add 2 tablespoons of the coconut and strawberry puree to a bowl and add 1/2 cup of powder sugar. Whisk until smooth and creamy.
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