Lemon Rhubarb Scones

Another twist on our U Bake Bread Mixes. This sweet & tart scone is a great way to use rhubarb and works well with fresh or frozen fruit. We use erythritol to keep it low carb, but you can use any sweetener of your choice.

Makes 15-18 Scones

Ingredients:

1 pkg of Sunflower or Pumpkin Keto U Bake Bread

1 1/2 cups homemade sprouted almond nut mylk or water

1/4 cup melted coconut oil, grass fed butter or ghee

1 Lemon juice and zest

1 cup finely chopped rhubarb

1/4 cup erythritol 

1/4 cup sprouted walnuts ~ chopped

1 tsp true cinnamon

Mindful Preparation

1. Preheat the oven to 350 degrees
2. Combine all the ingredients and let sit for a moment to bind
3. Scoop & press onto greased or parchment lined baking sheet
4. Bake for 45 minutes

These are delicious toasted and slathered with ghee.