Strawberry Rhubarb Scones

 

6 T.  non-dairy milk (I used oat milk)

2 tsp. apple cider vinegar (you could sub lemon juice)

2 cups Bobs Red Mill all-purpose gluten-free flour (In the dark red bag)

½ cup sugar

2 tsp. baking powder

½ tsp. baking soda

½ tsp. xanthum gum

1 tsp. kosher salt

6 T.  cold vegan butter cut into chunks

½ cup strawberries cut into slices and then halved

½ cup rhubarb sliced into small pieces

Vanilla Glaze:

¾ cup powdered sugar

1 tsp. vanilla extract

1 T.  non-dairy milk (I used oat milk)

 

Pre-heat the oven to 400 degrees and prepare a sheet pan with parchment or a silpat. In a small bowl, combine the unsweetened coconut milk and the apple cider vinegar and set aside. In the bowl of a food processor combine all of the dry ingredients and pulse to combine. Pulse in the vegan butter until it is well combined into the dry ingredients. Stream in the milk while running the food processor and pulse it until the dough comes together into a ball. Transfer the dough to your work surface and shape into a disc. Using your hands, pull the disc in half across the middle. This will make it more rustic, but you get the rhubarb and strawberries distributed through the dough instead of just in the middle. Shape the dough back together on the top and shape into a disc. Then slice the disc into 6 wedges and transfer them to your prepared sheetpan. Bake the scones for 14 minutes until golden. Let them cool slightly and then drizzle with the Vanilla Glaze.