Crumbly, tender almond flour scones with fresh rhubarb and chopped pecans. A perfect low carb,gluten-free breakfast.
When I first started blogging, I remember seeing mention of food blogging conferences and wondering what the heck that was all about. Food blogging was, for me, very much a hobby, something to engage my intellect and creative side while staying home with three kids. I couldn’t understand why anyone would need a conference for a hobby like this. Why on earth would anyone spend money to travel and register, just to hobnob with other food blog hobbyists? I simply could not understand how much a blog could be a full-time business endeavour. Fast forward 2 years and not only am I attending such conferences, but I am actually standing up there at the podium, hoping to pass on at least a little of my hard-earned blogging wisdom. How quickly things can change!
I had the great good fortune to attend and be on two panels at Eat Write Retreat in Philadelphia this year, and I have to say, this may have been my best blog conference experience thus far. It was a small group, no more than about 75 blogger attendees and some wonderful sponsors. The ability to really get to know everyone in the room sets EWR apart from some of the larger, more widely attended events. I actually knew several people in real life already, and I “knew” quite a few more from the online food blogger community. I dare not list them here because I am bound to forget someone, but needless to say it was a real treat to get to know some of these online friends in person.
But EWR isn’t just about hobnobing and chit chatting and I felt engaged the entire time I was there. I took home some solid take-aways, things I learned and want to apply to my own blog and business. And to my own life! I had a little revelation when I was there that I am splitting my time too much and finding myself overloaded. I came home with a serious resolution to find better work/life balance and it’s already something I’ve put into action, so thanks to all those who heard me out on that score at the conference. Your advice was invaluable!
Eat Write Retreat is organized by the lovely (and surprisingly tall!) Casey Benedict of Kitchen Play and the uproariously funny Robyn Webb. The two of them had me giggling whenever they played Master of Ceremonies. And the sponsorship for the conference is really not something to sneeze at. We had some wonderful demonstrations by sponsors like Calphalon, Safest Choice Eggs, KitchenAid, and my beloved California Raisins (and California Figs, California Olives and US Potatoes too!). And I have to give a quick shout out to Canadian Lentils, just cause I am Canadian (I didn’t even know we grew lentils in Canada!). I was impressed at the level of engagement by both bloggers and sponsors throughout the event.
Practicing our low tech photography tips
You may well wonder what kind of “blogging wisdom” I was spouting while there. Quite some time ago, I approached Casey with an idea for a photography session. I don’t fancy myself a professional photographer by any means, but I’ve learned how to coax a good photo out of my old hand-me-down DSLR. And I do it on the cheap, I really don’t like to spend much money on props, lenses, lighting or even editing software. I wanted to share with newer bloggers the idea that you don’t have to spend thousands of dollars on equipment to improve your food photography, but you do have to be willing to spend time and energy. Along with Sarah W. Caron of Sarah’s Cucina Bella, I gave out my best tips for teaching yourself how to improve, and little funny tricks of the trade I’ve picked up here and there. And then we went hands-on and got to practice the tips and tricks with Watermelon and Jarlsberg.
Gratuitous shot of shredded Jarlsberg falling onto cutting board – using your timer to get action shots!
- 2 large stalks rhubarb thinly sliced crosswise
- 7 tbsp Swerve Sweetener or other erythritol divided
- 2 1/2 cups almond flour
- 1/2 cup golden flax seed meal
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 6 tbsp butter melted
- 1/2 cup chopped toasted pecans
- 1 tsp Swerve Sweetener or other erythritol
- 1/4 tsp cinnamon
-
Preheat oven to 325F and line a baking sheet with parchment paper.
-
In a medium bowl, toss together sliced rhubarb with 3 tablespoons of the Swerve. Let sit.
-
In a large bowl, combine almond flour, flax seed meal, remaining Swerve, baking powder, and salt. Stir in eggs and melted butter until dough just comes together.
-
Stir in rhubarb mixture and chopped pecans until well distributed.
-
Turn dough out onto prepared baking sheet and form into a rectangle about 1 inch thick (should be about 6 by 8 inches). With a sharp knife, cut into 6 even squares. Then cut each square diagonally into two triangles.
-
Gently lift scones and spread around baking sheet so they have room to rise. Bake 25 to 28 minutes, or until golden brown and just firm to the touch.
-
In a small bowl, combine Swerve and cinnamon. Lightly sprinkle over hot scones and let sit 15 minutes.
Serves 12. Each scone has 7.6 g of carbs and 4.3 g of fiber. Total NET CARBS = 3.3 g.
Casey Benedict says
Thanks for the lovely shout-out, Carolyn! We were so lucky to have you join us at Eat Write Retreat this year to share your knowledge and spirit across a variety of topics. Your energy is contagious! Here’s hoping our paths cross again and again in the future!
Best,
Casey (and Robyn!)
Regan @ Cabot Creamery says
I’ve been to both large, small & medium blogging conferences/events. And there are definite advantages to all… but I agree… the smaller, more intimate events seem to be the ones you walk away from and feel that you have some tangible relationships & new knowledge.
Scones are my weakness 🙂
Christine (Cook the Story) says
Isn’t it amazing how much you can learn at a blogging conference? I love going to them. I haven’t been to Eat WRite Retreat but want to check it out next year. Your panel sounds wonderful. And the Rhubarb Pecan Scones look divine too! Yum!
Brenda @Sugar-Free Mom says
they look Delicious! I am ashamed to say I have never baked with Rhubarb! I think I should start though!
Amy says
I made these tonight with my two-year-old helping me out! They are fantastic- along with the coconut pancakes, greek yogurt waffles, biscoff cookies, and pecan dark chocolate muffins that I’ve made from your blog. Thanks for helping make my second pregnancy with gestational diabetes so much more pleasant and fun (diet-wise). Your baking ideas and recipes are fantastic 😀 Oh, and my co-workers who eat gluten-free love it when I bring in something yummy that they can eat too.
Carolyn says
Thanks, Amy! I am glad your 2nd pregnancy with GD is much more pleasant than the first! 🙂
Jeanette says
I love the color of rhubarb in these scones Carolyn – I’ve only used rhubarb a few times, so I’m always interested in seeing how different people cook/bake with it.
Russell at Chasing Delicious says
Yum and yum! What a great flavor combination!
Glenys says
I made these on Sunday for a picnic and they were absolutely delish. I’ve even had to hand your recipe out. Thank you so much for a delightful recipe.
I brought some leftovers into work today and after proudly telling them that they were low carb, gluten free, grain free and sugar free they piped up and said “and fun free”. I am determined to stay on this path as it has made me a much healthier, happier person, however the comments I get from my work “mates” can be very upsetting at times. I have even be referred to as a “food snob” because I don’t eat the cakes and cheesecakes that they bring in on birthday’s etc.
Your blog, as well as other blogs, are helping me to stay on this path and I thank you from the bottom of my heart that I have found you. I just wish there was more of this and easier access to pantry items here in Australia.
Cheers,
Carolyn says
Hi Glenys,
I am doing my best to prove to the world that sugar free, gluten free etc., is as good or better than conventional food. It’s an uphill battle and I am sorry your workmates are being punky about it. You should make a cake specifically for them sometime, and don’t tell them what it is until after they’ve eaten it! 🙂 Of course, if anyone has a nut allergy, you need to disclose the almond flour upfront. I know the ingredients are tough to find in other countries. Even in my beloved homeland, Canada, my friends and family have a tougher time finding the ingredients. And when they do, it’s usually about 4 times more expensive!
Alison @ Ingredients, Inc. says
great looking and gluten free too! amazing
Hope says
Received a 25 lb. box of almond flour from Honeyville yesterday and the first thing I made was these scones. So delicious and definitely on the Big Breakfast Daily menu when our love-to-eat-baked-goods relatives visit from Norway in July!
Carolyn says
So glad to hear it!
Shaina says
Loved hearing about EWR. I’ve been wanting to go for a few years now.
Becki says
As much as I love all things strawberry-and-rhubarb I had to give these a try (even if they do lack the strawberries…) They are excellent! Will definitely be making these again as the first batch is sure to go fast…
Mommiev says
I came upon this the other day looking for a low carb rhubarb recipe. It didn’t matter to me if it was GF but I have friends that are GF so that was a bonus. I made this yesterday and love the flavor. I have to use an Egg Replacer so it was a bit crumbly and increased the carbs :-(. I am wondering if you ever tried making this egg-free and if so what you used to make it bind better. I realize you may not have since GF is hard enough but since you appear to love to tinker in the kitchen I thought I would ask. Thank you for this blog.
Carolyn says
No, I am sorry. I don’t have an egg sensitivity and scones are very hared to make low carb and egg-free. Sorry!
mommiev says
No apology necessary. I knew it was a long shot. Thanks for replying 🙂
Jane says
Hi Carolyn, I’ve got some rhubarb washed sliced and frozen already. Any idea how much in cups to measure the equivalent of the 2 stalks you use? My stalks are very different in size from one to another and it would be great to know this for future use, as well.
Thanks, I love your site and pass it on every chance I get!
Carolyn says
I’d probably go for 1 1/2 cups.
Russell at chasingdelicious.com says
Yum and yum! I am loving this recipe!
Lisa C says
I just made these and had to make a couple substitutions based on what I had in my cupboards. I wasn’t sure if it would work, but they turned out lovely and delicious! A very scone-like flavor.
Instead of 2.5 cups almond flour, I used 1.5 cups almond meal plus about 1/3 cup coconut flour. Then instead of 1/2 cup flaxseed I used 1/4 cup chia seeds. Thanks for the great recipe!
Megan Young says
This recipe looks delicious and I can’t wait to try it. I am wondering if the pecans can be omitted, or if I can substitute them for a different nut? Thanks so much 🙂 BTW I absolutely love your website! Thank you so much for all of your hard work and the dedication you put into it. I know you are truly appreciated for all that you do- making our lives a little easier, sweeter, and tasteful.
Carolyn says
Sure, you can skip the pecan or substitute them.
Melanie says
Do you know that your pop-up “recommended Instagram Account” stays on the page all the time and obscures your blog & recipes? Is this on purpose?
Carolyn says
I’ve now gotten rid of it altogether. Thanks for the heads up.
Sylvianne Boucher says
Could you let me know how gram of fat and protein there is in these scones. They look amazing!
Thx I love all your recipes
Carolyn says
This is an older recipe and I don’t have that info but you should be able to calculate it yourself with an online tracker.
ACWISCH says
Any ideas to substitute Flax seed meal in this recipe?
Carolyn says
More almond flour.
ACWISCH says
Thank you!!!
Brooke says
This recipe was a lucky find! I made these this morning, as my co-op fulfilled my 2 lb rhubarb order with only 2 stalks. I switched gears and found this wonderful recipe. These were so easy to make and delicious hot out of the oven with butter! The only downside is I over-indulged while they were still warm on the baking sheet. . . Worth it!
Marilyn says
SEvere Corn sensitivities prevent our use of erythritol. Can I use something else to sweeten? The hard part is measuring different sweeteners as equivalent. Thanks for any hints.
Carolyn says
I think you will have to experiment.