My life is more complete now that I have about 15 cups of chopped rhubarb hanging out in my freezer.
The BF’s dad and step-mom gifted us with a ton of rhubarb from their backyard, so I washed it, chopped it and stuck it in the freezer for future baking projects. (Two weekends ago, I made whole wheat waffles with a rhubarb topping). Recently I made another delicious breakfast treat – scones!!
I love adding strawberries to rhubarb recipes because it balances out the tartness of the rhubarb. I also wanted these scones to be a bit healthier so I skipped the white flour, butter, etc. and used almond flour and almond butter!
These turned out great (the BF even liked them). I love having scones with coffee…so comforting and delicious.
*Recipe inspired by these scones.
If you’ve never used a silicone baking mat, you are missing out! I LOVE mine (although I couldn’t find it when I made these scones : ( Moving problems). Check out this one by Silpat.
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