Rhubarb-Buckwheat Scones

rhubarb buckwheat scone
Photo: Con Poulos
12 scones

A sweet, summery strawberry butter or fruity jam accompany these subtly tart, rhubarb-buckwheat scones beautifully. A perfect way to break bread Sunday morning (or any day of the week).


  • 6 ounces rhubarb, cut into ¼-inch slices if stalks are narrow, diced if large (1 ½ cups)

  • ½ cup granulated sugar

  • ¾ cup cold heavy cream, plus more for brushing

  • 1 large egg, beaten

  • 1 ¾ cups unbleached all-purpose flour, plus more for dusting

  • cup buckwheat flour

  • 2 ¼ teaspoons baking powder

  • 1 ¼ teaspoons kosher salt

  • 6 tablespoons cold unsalted butter, cut into pieces

  • Coarse sanding sugar or more granulated sugar, for sprinkling

  • Strawberry butter or strawberry jam, for serving


  1. Preheat oven to 425 degrees. Toss rhubarb with 1/4 cup granulated sugar; let stand, stirring occasionally, 20 minutes. Meanwhile, whisk together cream and egg. In a large bowl, whisk together both flours, remaining 1/4 cup granulated sugar, baking powder, and salt.

  2. Cut butter into flour mixture until it resembles coarse meal with a few pea-size pieces remaining. Reserve 1/3 cup rhubarb mixture; stir the rest into flour mixture.With a fork, stir cream mixture into flour mixture just until combined.

  3. Transfer dough to a lightly floured surface. Pat into a 1-inch-thick rectangle, about 6-by-7 1/2 inches. Cut into six 2-by-3 3/4-inch rectangles, then cut rectangles on the diagonal into triangles. Transfer to parchment-lined baking sheets; freeze 10 minutes. Brush tops with cream; top each with a few pieces of reserved rhubarb mixture. Sprinkle generously with sanding sugar and bake, rotating once halfway through, until golden, 20 to 25 minutes. Let cool completely; serve with berry butter. Scones are best eaten the same day, but can be stored in an airtight container at room temperature up to 1 day.

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