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    Home » Gluten Free » Rhubarb Pecan Scones – Low Carb and Gluten-Free

    Published: Jun 19, 2013 · Modified: Jul 28, 2022 by Carolyn

    Rhubarb Pecan Scones – Low Carb and Gluten-Free

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Low Carb Rhubarb Pecan SconesCrumbly, 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!

    Low Carb Gluten Free Scones with Rhubarb and Pecans

    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.

    Low Carb Almond Flour Scones with Rhubarb and Pecans

    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.

    Practice shot of watermelon
    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.

    Shredded Jarlsberg Cheese
    Gratuitous shot of shredded Jarlsberg falling onto cutting board – using your timer to get action shots!
     I was also invited to be a part of a technology panel.  If you knew me in real life, you might think this rather incongruous.  But it just so happens that for the past year and half, I have worked for one of the most well-respected leaders in SEO (Search Engine Optimization).  I don’t do any of the technical work, but as someone who helps edit and promote his presentations and articles, I’ve picked up a few tips here and there, particular as applied to blogs.  I’ve learned that it’s not some strange hocus pocus, and that a few minor changes in the way you set up each blog post can make a significant difference in garnering search traffic.  And I was eager to share these tips with newer, less experienced bloggers.  It was an honor to be a part of a panel that included Valerie Coffman of Feastie and Jesse Gardner, the technology whiz behind the amazing Simply Recipes.
    So what do I think of food blog conferences now?  I think they’re a wonderful way to network with fellow bloggers and with sponsors, and a great chance to get away and explore a new city.  I think that, done well, they can give you real insight into ways to better your blog and your life.  And I think that Eat Write Retreat should be at the top of any food blogger’s list for conferences to attend.
    Low Carb Rhubarb Pecan Scones

    Keto Rhubarb Pecan Scones

    Crumbly, tender almond flour scones with fresh rhubarb and chopped pecans. A perfect low carb breakfast.
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: rhubarb scones
    Prep Time: 20 minutes minutes
    Cook Time: 28 minutes minutes
    Total Time: 48 minutes minutes
    Servings: 12 scones
    Calories: 230kcal

    Ingredients

    Scones:

    • 2 large stalks of rhubarb thinly sliced crosswise
    • 7 tablespoon Swerve Sweetener divided
    • 2 ½ cups almond flour
    • 3 tablespoon coconut flour (or another ½ cup almond flour)
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • 2 large eggs
    • 6 tablespoon butter melted
    • ½ cup chopped, toasted pecans

    Topping:

    • 1 teaspoon Swerve Sweetener
    • ½ teaspoon cinnamon

    Instructions

    • 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, coconut flour, 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.
    Nutrition Facts
    Keto Rhubarb Pecan Scones
    Amount Per Serving (1 scone)
    Calories 230 Calories from Fat 181
    % Daily Value*
    Fat 20.1g31%
    Carbohydrates 7.6g3%
    Fiber 3.8g15%
    Protein 6.8g14%
    * Percent Daily Values are based on a 2000 calorie diet.
    5.4K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Katharine says

      May 31, 2023 at 11:50 am

      This recipe sounds amazing!

      Am getting rhubarb in my fruit/veg box next week so am planning to make these. I have never made scones before so am not sure what you actually do with the square cut into two triangles is it just the triangular ‘dough’ is spread on a tray and they each rise and form the scone? So no need for them to be a round shape. Am thinking that it’s just that, as you say but wanted to check. Thanks very much!

      Reply
      • Carolyn says

        June 01, 2023 at 7:12 am

        They are triangular… many scones are.

        Reply
    2. Karla Kool says

      October 18, 2021 at 9:37 am

      Hi! A friend of mine made this delicious recipe and shared it with me! It’s amazing! I’m not seeing the nutritional information other than carbs. Calories show up as zero. Do you have the full nutritional information available? Thanks so much!

      Reply
    3. Candice says

      July 31, 2021 at 7:50 am

      could you freeze these??

      Reply
      • Carolyn says

        August 01, 2021 at 8:48 am

        Of course!

        Reply
    4. Clive Roberts says

      April 10, 2021 at 5:36 pm

      5 stars
      Love Rhubarb and this recipe is great. Made today for the first time and deemed a success by the whole family. Thank you.

      Reply
      • Carolyn says

        April 11, 2021 at 11:53 am

        wonderful!

        Reply
    5. Marilyn says

      June 11, 2020 at 7:43 pm

      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.

      Reply
      • Carolyn says

        June 11, 2020 at 9:10 pm

        I think you will have to experiment.

        Reply
    6. Brooke says

      May 29, 2020 at 11:30 am

      5 stars
      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!

      Reply
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