Rhubarb Walnut Scones
Servings 0
Ingredients
- 262 g frozen sliced rhubarb thawed, drained
- 1/2 c roughly chopped walnut
- 2 1/2 c flour
- 1/2 c sugar
- 1 tbsp BP
- a generous pinch of salt
- 5 tbsp vegan margarine
- 3/4 c nut milk
- 1 tsp vinegar
- 1 tsp vanilla essence
Glaze
- 1/2 c icing sugar
- enough lemon juice
Instructions
- Mix dry, mix in rhubarb and walnut, then on a separate bowl, mix wet
- Mix both and knead
- Shape into round and slice into wedges
- Preheat convection oven to 425 F and bake scones for 16 minutes
- Mix icing sugar and lemon, then glaze scones