1 cup of rhubarb, cut into 1/2″ pieces
2 tablespoons soft, brown sugar
3 tablespoons orange juice, no pulp
1 cup all-purpose flour
1/2 cup quinoa
1/4 cup granulated sugar, plus additional for sprinkling
1 1/2 teaspoons baking powder
Zest of 1 orange, about 1-2 teaspoons
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/4″ cubes
1/4 cup unsweetend vanilla almond milk
2 large eggs, divided
1/2 cup dried cranberries
1/4 cup sliced raw almonds
Preheat oven to 350°.
Place the rhubarb into a bowl and add the brown sugar and orange juice, stir to combine. Place the rhubarb on a parchment lined baking sheet. Bake for 20 minutes or until the rhubarb is cooked through but not falling apart. Set aside and let cool.
In a large mixing bowl, combine flour, quinoa, sugar, baking powder, and salt. Stir together until the dry ingredients are combined. Add the cooled rhubarb, butter cubes, almond milk, orange zest and one egg to the dry mixture. Stir until just combined, don’t over mix. Add the cranberries to the dough and stir 5 seconds longer to combine.
On a well-floured surface, place dough mixture and pat to a 6-inch round. Cut into 6 wedges and transfer to baking sheet, making sure to allow at least 2 inches of space between each scone. Whisk the remaining egg in a small bowl with 1 teaspoon of water and a pinch of salt. Brush the egg wash over each scone and sprinkle with granulated sugar and top with sliced almonds.
Bake scones for 30-35 minutes or until golden brown. Transfer to a cooling rack and serve when scones reach room temperature.