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I Heart Rhubarb

There are a lot of really good things in life.


Like fair-trade certified "Heavenly Chocolate with a Heart" in gold packaging.


And a scalloped yellow bowl full of organic strawberries & rhubarb from a friend. 


The sunlight streaming in to illuminate a round of scones, bursting with happy flavor, ready to be baked.


Again, natural light to illuminate the golden-brown of some irresistible baked goods.


And sometimes, when you take that chocolate, and drizzle it over the scones, it's like, EVEN better. 
This is my pretty new Kate Spade heart ring that I'm loving! It's been on my list for awhile to "up" my gold jewelry stash. I seem to have fallen into a definite silver-only jewelry rut.

One of my best friends and I have been fiddling with a gluten-free scone recipe, trying to get it to mirror the glory days of our regular, gluten-involving past baking (sigh). These are definitely yummy, but too dense for a traditional scone. Alas, we haven't nailed it yet, but here is my most recent iteration, which you're welcome to try.

Gluten-Free Strawberry-Rhubarb Cream Scones with White Chocolate Glaze
by Good Girl Style 

3 cups Pamela's Baking Mix (almond/gluten free flour mix)
1/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. xantham gum
8 TBSP.s butter
3/4 cup light cream
1 egg
1 1/4 -1 1/2 cups chopped strawberries and rhubarb

Mix dry ingredients. Cut in the butter. Mix the cream and egg, and toss it with the dry ingredients until it all comes together. Fold the fruit in gently. If the dough is too dry, add a splash more milk. Turn the dough out onto a lightly floured surface, and turn it over once before patting into a round. Cut or score into triangles, and transfer to baking sheet. These held together better for me when I just scored the circle and cut post-baking. Bake at 350 for 15-20 mins. or until golden brown and a cake tester comes out clean. 

Glaze:
 I used the Divine White Chocolate with Strawberries pictured above (melted), a splash of cream, a pinch of salt, and a bit confectioner's sugar. I'm sorry I didn't measure, but just fiddle until you get the consistency you like, then drizzle away!

Soooooooo how many scones do you think is TOO many for breakfast? Three?
;-)

xo



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