White Chocolate Raspberry Rhubarb Scones
Light, slightly sweet, and absolutely delicious! These scones were the perfect Sunday morning breakfast in our home. We used fresh raspberries and rhubarb picked straight from our garden. The extra scones were packed up and made a fantastic treat in our lunches. Does life get any sweeter?!
Ingredients:
2 1/2 cups flour, all-purpose
1 Tbsp baking powder
1/2 tsp salt
1/2 cup cold vegan butter, cubed
1/2 cup sugar
1/2 cup fresh raspberries
1/2 cup fresh rhubarb, sliced into small chunks
1/4 cup white chocolate chips
3/4 cup oat milk
Egg Wash optional (omit if making vegan)
1 large egg
1 Tbsp water
Directions:
2 1/2 cups flour, all-purpose
1 Tbsp baking powder
1/2 tsp salt
1/2 cup cold vegan butter, cubed
1/2 cup sugar
1/2 cup fresh raspberries
1/2 cup fresh rhubarb, sliced into small chunks
1/4 cup white chocolate chips
3/4 cup oat milk
Egg Wash optional (omit if making vegan)
1 large egg
1 Tbsp water
Directions:
- Preheat oven to 400 degrees F
- In a large bowl combine flour, baking powder, salt and cubed butter. Using a pastry blender cut the butter into the dry ingredients until you have course crumbs.
- Gently stir in sugar, raspberries, rhubarb and white chocolate.
- Add oat milk and stir until combined. The dough should feel somewhat sticky but if it's too dry you can add an extra tablespoon of milk, 1 at a time.
- Scoop the dough out onto a well floured counter-top or mat, bringing it together and flattening it out into a 10 inch circle. Add more flour if the dough is too sticky.
- Cut dough into 8 wedges using a sharp knife. Carefully place wedges onto a baking sheet lined with a silpat or parchment paper.
- Whisk egg and water in a small bowl and brush onto the top of the scones.
- Bake for 20 minutes, until golden brown when using egg wash.
We hope you enjoy!
With love,
Wendy Irene
With love,
Wendy Irene
