Thursday, September 6, 2012

Farmer's Market Rhubarb Scones


3 large stocks rhubarb, chopped into one inch chunks
3 cups whole wheat and/or spelt flour 
3 tbsp vegan butter
1/4 cup sugar
1 tsp vanilla extract
1/8 tsp nutmeg
1 1/2 tbsp baking powder
1 tbsp maple syrup
1 cup hemp milk
handful of waluts and sprinples of walnuts for topping! 

bake for 15 minutes at 400 degrees

ENJOY in late summer weather delight!

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