Go Back

Gluten Free, Dairy Free Rhubarb Scones

Making brunch this Mother’s Day? Be sure to add these Gluten Free, Dairy Free Rhubarb Scones to the menu! With rhubarb season in full swing, it’s good to have a variety of rhubarb recipes to make, and these scones have the perfect balance of sweet and tang that makes rhubarb shine!


  • 1 1/3 cups cassava flour*
  • ½ cup brown rice flour*
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground cardamom or ground allspice
  • 1/2 cup refined** coconut oil, chilled
  • ½ cup unsweetened coconut milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2/3 cup chopped fresh rhubarb
  • Unsweetened coconut milk (optional)
  • Coarse sugar (optional)


  • Preheat oven to 450°F. Line a large baking pan with parchment paper; set aside. In a large bowl combine cassava flour, brown rice flour, granulated sugar, baking powder, salt, and cardamom. Whisk until well combined. Add chilled coconut oil; using a pastry blender, cut in oil until mixture resembles fine crumbs. Set aside.
  • In a medium bowl whisk together ½ cup milk, the egg, and vanilla. Add all at once to flour mixture; use a fork to stir until almost combined. Add rhubarb; stir until well combined. Gather dough together with your hands.
  • Lay a sheet of parchment paper on the counter and shape dough into a 1-inch thick circle (about 7 1/2 inches in diameter) on the paper (you can also do this right on the prepared baking pan). Using a long sharp knife, cut dough circle into 8 wedges. Separate the wedges and place on the prepared baking pan, leaving space between the wedges. If desired, lightly brush tops of scones with coconut milk and sprinkle with coarse sugar.
  • Bake scones for 12 to 14 minutes or until tops are lightly browned. Transfer scones to a wire rack. Cool slightly; serve warm!


* When measuring flour, spoon the flour into the measuring cup rather than digging the measuring cup into the flour and scooping out the flour. If you dig the measuring cup into the flour to scoop it up, you will pack the flour a lot and end up using way more flour than if you spoon the flour into the measuring cup. This will result in dry scones!
* The cassava flour I used in these scones is from Bob’s Red Mill. I have found that different brands of cassava flour work differently in recipes, so if you can buy the Bob’s Red Mill cassava flour, that would be best here!
** Refined coconut oil does not have a coconut flavor like “virgin” or unrefined coconut oil. Either oil will work in these scones, however, I prefer the refined oil so that the rhubarb flavor shines through.
Yield: 8 scones