![\"545\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/05\/545.jpg\")
<\/a><\/p>\nRhubarb Ginger Orange Scones<\/strong><\/p>\n The rhubarb season is definitely here!<\/p>\n <\/p>\n When I went to the farmers market this weekend, the rhubarb was totally dominating almost every seller’s stand.<\/p>\n I’m sure I already said this, but I’m saying it again. I love rhubarb!!<\/p>\n It seems that rhubarb makes everything so special.<\/p>\n These rhubarb ginger orange scones were great for anytime, but I really enjoyed them for breakfast.<\/p>\n Rhubarb Ginger Orange Scones<\/strong> adapted from this recipe<\/a><\/p>\n Makes 12 scones<\/p>\n 2 cups all-purpose flour \u30eb\u30d0\u30fc\u30d6\u306e\u5b63\u7bc0\u771f\u3063\u76db\u308a\uff01<\/p>\n \u30d5\u30a1\u30fc\u30de\u30fc\u30ba\u30de\u30fc\u30b1\u30c3\u30c8\u3001\u30df\u30cd\u30bd\u30bf\u306f\u307e\u3060\u307e\u3060\u3053\u306e\u5730\u57df\u3067\u51fa\u6765\u308b\u91ce\u83dc\u30fb\u679c\u7269\u306f\u6570\u304c\u9650\u3089\u308c\u3066\u3044\u307e\u3059\u3002<\/p>\n \u4eca\u306e\u3068\u3053\u308d\u898b\u304b\u3051\u308b\u306e\u306f\u3001\u30a2\u30b9\u30d1\u30e9\u30ac\u30b9\u3001\u30e9\u30c7\u30a3\u30c3\u30b7\u30e5\u3001\u30cd\u30ae\u3050\u3089\u3044\u3001\u305d\u3057\u3066\u3001\u30eb\u30d0\u30fc\u30d6\uff01\uff01<\/p>\n \u4eca\u56de\u306f\u751f\u59dc\u3001\u30aa\u30ec\u30f3\u30b8\u3068\u3042\u308f\u305b\u3066\u3001\u30b9\u30b3\u30fc\u30f3\u3092\u4f5c\u3063\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u5375\u3001\u4e73\u88fd\u54c1\u306e\u5165\u3089\u306a\u3044\u30f4\u30a3\u30fc\u30ac\u30f3\u30b9\u30b3\u30fc\u30f3\u3001\u610f\u5916\u306b\u3082\u3001\u30b3\u30b3\u30ca\u30c3\u30c4\u30df\u30eb\u30af\u304c\u3064\u306a\u304e\u306e\u5f79\u76ee\u3092\u898b\u4e8b\u306f\u305f\u3057\u3066\u304f\u308c\u307e\u3057\u305f\u3002<\/p>\n \u51fa\u6765\u4e0a\u304c\u308a\u3001\u7f8e\u5473\u3057\uff5e\u3044\uff01\uff01<\/p>\n \u4e00\u9031\u9593\u6bce\u65e5\u304a\u5f01\u5f53\u306b\u6301\u3063\u3066\u3044\u304d\u307e\u3057\u305f\u3088\u3002<\/p>\n \u5b9f\u306f\u30eb\u30d0\u30fc\u30d6\u3082\u306e\u3001\u307e\u3060\u307e\u3060\u7d9a\u304d\u307e\u3059\u3002<\/p>\n \u3044\u308d\u3044\u308d\u4f5c\u3063\u3066\u308b\u3093\u3067\u3059\u304c\u3001\u30d6\u30ed\u30b0\u306b\u8f09\u305b\u308b\u306e\u306b\u8ffd\u3063\u4ed8\u3051\u3066\u307e\u305b\uff5e\u3093\u3002\u3002\u3002<\/p>\n \u4eca\u9031\u672b\u306f\u6708\u66dc\u65e5\u304c\u30e1\u30e2\u30ea\u30a2\u30eb\u30c7\u30fc\u3067\u4e09\u9023\u4f11\u3002<\/p>\n \u3044\u3084\u3044\u3084\u3001\u53f0\u6240\u3067\u3088\u304f\u904a\u3073\u307e\u3057\u305f\uff5e\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Rhubarb Ginger Orange Scones The rhubarb season is definitely here!<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,10,28,29],"tags":[],"class_list":["post-35732","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-dessert","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35732","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35732"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35732\/revisions"}],"predecessor-version":[{"id":39864,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35732\/revisions\/39864"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35732"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35732"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35732"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n
\n1\/3 cup sugar
\n1 tablespoon baking powder
\n1\/2 teaspoon salt
\norange zest from 1 orange
\n1 can (13.5 – 14 oz) minus 1~2 tablespoons coconut milk
\n1\/2 cup rhubarb, chopped
\n1\/3 cup crystallized ginger, chopped
\n1~2 tablespoons coconut milk, for brushing
\nsugar, for sprinkling1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or silicone baking mat.
\n2. Combine flour, sugar, baking powder, salt, and orange zest.
\n3. Add coconut milk, rhubarb, and ginger. Mix until combined well.
\n4. Shape a disc about 3\/4 inches in thickness. Cut into 12 wedges.
\n5. Place them onto a baking sheet lined with parchment paper.
\n6. Brush with coconut milk and sprinkle sugar on top.
\n7. Bake for about 20 minutes or until golden brown.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"