Rhubarb Scones

This is a fantastic summer breakfast idea. Up here in the Midwest, rhubarb is growing rapidly and (at least in my house) sometimes there aren't enough recipes to use it up. I really enjoy cooking with rhubarb because it has almost no carbohydrates and it's so easy to grab out of the garden. These light scones are simply to make and delicious to eat! So without further adieu: 

Rhubarb Scones:

Scone Ingredients:

- 2 large stalks rhubarb, thinly sliced crosswise
- 7 tbsp Splenda (divided)

- 2 1/2 cups almond flour
- 1/2 cup golden flax seed meal
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 6 tbsp butter, melted
- 1/2 cup chopped, toasted pecans (optional)

Topping Ingredients:
- 1 tsp Splenda
- 1/4 tsp cinnamon

Instructions:
1. Preheat oven to 325F and line a baking sheet with parchment paper.
2. In a medium bowl, toss together sliced rhubarb with 3 tablespoons of the Splenda. Let sit.

Step 2

3. In a large bowl, combine almond flour, flax seed meal, remaining Splenda, baking powder, and salt. Stir in eggs and melted butter until dough just comes together.
4. Stir in rhubarb mixture and chopped pecans until well distributed.
5. Turn dough out onto prepared baking sheet and form into a rectangle about 1 inch thick (should be about 6 by 8 inches). With a sharp knife, cut into 6 even squares. Then cut each square diagonally into two triangles.
6. Gently lift scones and spread around baking sheet so they have room to rise. Bake 25 to 28 minutes, or until golden brown and just firm to the touch.

Step 5

Step 6

7. In a small bowl, combine Splenda and cinnamon. Lightly sprinkle over hot scones and let sit 15 minutes.

Nutrition Information:Serving Size: 1
Serves: 12
Carbohydrates: 7.6 grams
Fiber: 4.3 grams

I found this recipe from my new favorite blog entitled: All Day I Dream About Food. The writer's recipes are low in carbohydrates and gluten free. I encourage you to check it out! :)