Ingredients:

  • 1.5 cups fresh rhubarb, diced into 1/4 inch pieces
  • 2 tbsp coconut sugar
  • 1 tsp lemon juice
  • 2 cups all-purpose flour
  • 1/3 cup granulated cane sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, chilled and cubed
  • 0.5 cup buttermilk
  • 0.25 cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 0.5 cup powdered sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp milk

Instructions:

  1. Toss the diced rhubarb with the coconut sugar and lemon juice. Let it sit for 10 minutes until the rhubarb looks glossy and has released a small amount of syrup.
  2. In a large bowl, whisk together the flour, cane sugar, baking powder, and salt.
  3. Add the chilled butter cubes to the flour mixture. Use a pastry cutter or forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  4. Stir the buttermilk, Greek yogurt, and vanilla extract together in a small jug.
  5. Pour the wet ingredients into the flour mixture. Stir gently with a spatula just until the dough begins to clump.
  6. Gently fold in the macerated rhubarb, taking care not to overmix or bruise the fruit.
  7. Turn the dough onto a floured surface and gently pat it into an 8-inch (20cm) disc.
  8. Bake for 20 minutes or until golden brown. If using the glaze, whisk together powdered sugar, lemon juice, and milk, then drizzle over cooled scones.