Rhubarb Scones with Spelt Flour

Instructions:

1. Toss the diced rhubarb with 1 tbsp maple syrup and cinnamon in a small bowl. Let it sit for 10 minutes to release excess juices; drain any liquid that pools at the bottom before adding the fruit to the dough.
2. Whisk the spelt flour, coconut sugar, baking powder, and sea salt together in a large bowl. Add the cold, cubed butter and use a pastry cutter or fork to work it into the flour until the mixture resembles coarse crumbs with pea-sized lumps.
3. Stir in the cold buttermilk and vanilla extract. Gently fold in the drained rhubarb, mixing only until the dough just comes together and looks slightly shaggy.
4. Turn the dough onto a floured surface and gently press it into a disk about 1.5 inches thick. Slice into 8 equal wedges.
5. Place scones on a parchment-lined sheet with 1/4 inch of space between them. Bake at 400°F (200°C) for 18–22 minutes until edges are golden brown and tops feel firm.
6. Optional: Whisk together 2 tbsp maple syrup and 1 tbsp lemon juice and drizzle over the cooled scones.