Even though it doesn't feel like it with all the cold and rainy weather we've been having, summer is on its way. How do I know? The Oregon strawberries are in season. Those delightful little red bursts of sweetness inspired this Scones recipe. I hope you like them as much as I do.
Strawberry Rhubarb Scones
* 2.5 c almond meal
* 1/2 tsp sea salt
* 1/2 tsp baking soda
Mix and set aside
* 1 stalk of rhubarb, sliced
* 1/2 pint of strawberries, pulled and quartered
* 1 Tbs natural cane sugar
Mix and set aside
* 2 large eggs
* 1/3 c grapeseed oil
* 1/4 c pure maple syrup
Mix all the liquids together
Preheat the oven to 350. Line a cookie sheet with parchment paper. Add the strawberry mixture to the dry ingredients and fold in. Add the wet ingredients and gently stir until well combined. Drop the dough in heaping spoonfuls onto the cookie sheet. Bake 12 - 18 minutes or until golden brown and set. Enjoy!
