Rhubarb-Buckwheat Scones

Name: Rhubarb-Buckwheat Scones
Ingredients: 6 ounces rhubarb, cut into ¼-inch slices if stalks are narrow, diced if large (1 ½ cups); 0.5 cup granulated sugar; 0.75 cup cold heavy cream, plus more for brushing; 1 large egg, beaten; 1.75 cups unbleached all-purpose flour, plus more for dusting; 0.333 cup buckwheat flour; 2.25 teaspoons baking powder; 1.25 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

By

Martha Stewart Editors

Updated on July 22, 2019

rhubarb buckwheat scone — Photo: Con Poulos

Yield:

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).

Ingredients

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
⅓ 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

Directions

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.
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.
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.