Gluten-Free Rhubarb Scones with a Pink Lemonade Glaze
 
Cook time
Total time
 
Serves: 15 scones
Ingredients
Scones
  • 1 cup rhubarb (about one 12" thick stalk)
  • 2 tsp granulated sugar
  • 3/4 cup milk + 1 tbsp vinegar*
  • 1 egg whisked
  • 2 cups Cup4Cup*
  • 2 tsp baking powder
  • 2 pinches kosher salt
  • 2 1/2 tbsp sugar
  • 1/3 cup unsalted butter
  • half and half cream
Glaze
  • 1 cup icing (confectioner's) sugar
  • 2 tbsp pink lemonade
  • pink food gel
Instructions
  1. Preheat the oven to 400F. Line a baking sheet with parchment or a silpat liner.
  2. Slice the rhubarb stalk vertically into 3-4 pieces then slice horizontally into 1/2 inch pieces to make about one cup. Stir in 2 tsp sugar and set aside.
  3. In a measuring cup add 3/4 cup milk and 1 tbsp vinegar, alternatively use 3/4 cup buttermilk.
  4. Whisk one egg and add it to the sour milk/buttermilk. Set aside
  5. In a large bowl, sift together the Cup4Cup, baking powder, salt and sugar. Slice the 1/3 cup stick of butter into chunks then cut it into the flour using two knives or a pastry cutter, continue until you have a coarse crumb.
  6. Make a well and stir in the milk/egg mixture. Then fold very minimally just until blended. Turn out onto a lightly floured (with Cup4Cup) surface. Pat gently into a thick 12" circle. Cut with a sharp scone cutter as you may need to cut through the raw rhubarb. Place on your prepared sheet about 1/2" apart or so. Push remaining scraps together and continue until you've made all of your scones.
  7. Brush the tops with the cream then bake for 8 minutes then turn and bake an additional 8 minutes or until the scones are lightly browned. Remove and set aside to cool.
  8. Meanwhile, stir the icing sugar and lemonade together, creaming with the back of a spoon to remove the lumps. Add a tiny dot of pink gel food coloring and blend.
  9. Using a spoon, lightly drizzle the scones with the glaze.
Notes
* if you are not making Gluten-Free and wish to substitute with all-purpose, just reduce the milk to 1/2 cup + 1 tbsp vinegar.
Recipe by Just a Smidgen at https://justasmidgen.com/2014/06/20/rhubarb-scones-pink-lemonade-glaze/