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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rita saluani
[email protected]I'm not a big fan of rhubarb, but these scones were surprisingly good. The tartness of the rhubarb was well-balanced by the sweetness of the honey.
Md Mainul Haque
[email protected]These scones were the perfect breakfast treat. They were light and fluffy, with just the right amount of sweetness.
ebrahem ehsan
[email protected]I added some chopped walnuts to the scones for extra flavor. They were delicious!
IFEOLUWA Oluseesin
[email protected]I made these scones gluten-free by using almond flour instead of buckwheat flour. They turned out great!
Noah A
[email protected]These scones were a bit too dry for my taste.
Tariku Tirago
[email protected]I'll definitely be making these again.
Machelle Ledford
[email protected]Yum!
Black Boba Plays
[email protected]These scones were delicious! The rhubarb and buckwheat gave them a unique flavor that was really enjoyable. They were also very easy to make. I will definitely be making them again.
Bhati Bhati
[email protected]I was disappointed with these scones. They were dry and crumbly, and the flavor was bland. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making them again.
Evah Willys
[email protected]These scones were a bit more dense than I expected, but they were still very good. The flavor was great, with the rhubarb and buckwheat shining through. I would definitely make them again, but I might adjust the recipe to make them a bit lighter.
sarfaraz sonu
[email protected]I'm not usually a fan of rhubarb, but these scones were amazing! The tartness of the rhubarb was perfectly balanced by the sweetness of the honey. The scones were also very moist and flavorful. I will definitely be making them again.
Kelly Freeman
[email protected]I made these scones for a brunch party and they were a huge hit! Everyone loved them. They were light and fluffy, with just the right amount of sweetness. The rhubarb and buckwheat gave them a unique flavor that was really delicious.
Dombenjak
[email protected]These scones were delicious! I loved the combination of rhubarb and buckwheat. The scones were also very easy to make. I will definitely be making them again.
Muhammed Bolanle
[email protected]I've been looking for a new rhubarb recipe, and this one definitely fits the bill. The scones were easy to make and turned out beautifully. The flavor was amazing, with the tartness of the rhubarb perfectly balanced by the sweetness of the honey. I'l
DOCTOR ESHA
[email protected]These scones were a hit with my family! The rhubarb and buckwheat combination was unique and delicious, and the scones were perfectly flaky and tender. I will definitely be making these again.