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Preheat the oven to 165-170C. Line your baking tray with parchment paper.
In a large bowl mix together the dry ingredients, the milled flax, and the The Best Free From Versatile Sweet Dry Mix.
Add in the eggs, softened butter, lemon zest, apple cider vinegar and mix your batter with a hand mixer or a spoon.
Fold in the chopped Rhubarbs. Put your batter in the fridge for 10-15 minutes, to thicken and harden.
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Spoon your scone dough onto the baking tray and shape your scones. I got 8 very big size scones out of this recipe. They will rise and expand almost to double in size. Bake them for 25-28 minutes on the bottom rack of the oven.
Take them out and let them cool on a cooling rack. I sprinkled mine with a tablespoon of powdered erythritol and 1 tsp of ground cinnamon. Serve them with whipped cream or with butter and low carb jam. Delicious!!
Serve them with whipped cream or with butter and low carb jam. Delicious!! Please let me know if you have made this recipe, or have any questions, you can also email me at firstname.lastname@example.org.