Rhubarb Cinnamon Scones

I have some frozen rhubarb in my

 freezer left over from last year, and 

decided to make this scones with some of it.
Rhubarb with a touch of cinnamon, 
make these scones delicious.

This recipe makes eight large scones.
Great for breakfast, snack 
or an afternoon tea. 

Ingredients:

1/2 cup sugar

2 1/2 cups flour

1 tbsp baking powder

1/2 tsp salt

1 tsp cinnamon.

1/2 cup unsalted cold butter

1 cup chopped rhubarb

1 egg

1/2 cup milk or buttermilk.

1 tsp vanilla extract

1 tsp cinnamon

Preheat Oven to 375deg. F

In a large bowl, whisk together the
 sugar, flour, baking powder, salt and cinnamon.

Cut in the butter until it resembles coarse crumbs.

Stir in the rhubarb. 

In a small bowl, 
mix together the egg, milk, 
and vanilla

Combine the two bowls together.
(The flour and egg mixture)

Turn out on a floured surface,
 knead a few times and shape into a circle.

Cut into 8 wedges.
(nice dough)

Brush with milk

Place on a parchment lined baking sheet.

Bake 375 deg. F for 25 mins, or 
just until they start to turn golden.

Cool completely.

Drizzle some frosting over the scones.
1/2 cup icing sugar/confectionery sugar
with 1 tbsp milk.

Enjoy!!

Rhubarb is a perennial plant, easy to grow,
with low maintenance.
Packed with vitamins, minerals and
organic values.

I also made Rhubarb Lemon Scones.
Yummy also.

Thanks for your visit xo

Lemon and Coconut Loaf

Lemon and coconut combined,

two great flavours and they

taste wonderful in this loaf.

I adapted this loaf from 

"The Old Farmer's Almanac"

I didn't have any buttermilk,

I used Almond Coconut Milk instead,

and it tastes great.

Ingredients

1 cup sugar

5 tbsp melted butter

3 tbsp vegetable oil

1 tsp lemon extract

1 tsp vanilla extract

1/4 cup milk

2 large eggs at room temp.

3/4 cup buttermilk

2 1/2 cups flour

2 1/2 tsp baking powder

3/4 tsp salt

1/2 cup sweetened flaked coconut.
grated zest of l lemon

Preheat oven to 350 deg. F

Butter or line a 9x5 loaf pan 
with parchment paper.

In a small bowl, whisk together, the sugar, 

melted butter, oil,

lemon extract, vanilla and milk.

In another bowl whisk the eggs and buttermilk.

In a large bowl, sift the flour,

 baking powder and salt.
Add the lemon zest and 1/2 cup coconut.

  
With a wooden spoon mix 

together the 3 bowls above.

Pour into the prepared pan.

Bake on the centre rack for about 60 minutes,

or until a toothpick inserted deep 

into the centre comes out clean.

Cool on a rack for about 10 minutes

 before removing from the pan.

Cool completely before glazing.

Lemon Glaze
1 cup icing sugar/powdered sugar
2 tbsp milk
1/2 tsp lemon extract.
Add more milk, if too thick.

Drizzle over the top and

 add some flaked coconut. 
Enjoy....

Thanks for your visit.

🍋🍋🍋