RHUBARB-BUCKWHEAT 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).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield 12 scones
Number Of Ingredients 11
Steps:
- 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.
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Ch Ahsan
[email protected]I'm not usually fan of rhubarb, but I really enjoyed these scones. The buckwheat flour gave them a nice hearty texture.
Nathmi Dilrukshi
[email protected]Delicious!
China Wade
[email protected]These scones were so easy to make, and they turned out beautiful! I was a bit worried about the buckwheat flour, but it really added to the scones flavor.
rownok rownok
[email protected]I've never had rhubarb scones before, but these were amazing! They were perfect balance of tart and sweet, and the buckwheat flour gave them lovely nutty flavor.