Best 3 Rhubarb Buckwheat Scones Recipes

Scones, a delectable pastry treat, are elevated to a new level with the introduction of rhubarb and buckwheat flour in this delightful recipe. These scrumptious scones, a perfect blend of tart and tangy rhubarb and nutty buckwheat, offer a delightful culinary experience.

The recipe starts with a combination of buckwheat and all-purpose flour, resulting in a tender yet slightly dense texture. The vibrant red rhubarb pieces, gently stewed in sugar, bring a burst of tartness that pairs perfectly with the nutty flavor of buckwheat.

Additional recipes in this article explore variations on the classic rhubarb scones. For those seeking a sweeter indulgence, a strawberry rhubarb scone recipe incorporates the luscious flavors of strawberries into the mix. Another recipe introduces a savory twist by incorporating goat cheese and herbs, creating a tantalizing balance of flavors.

This comprehensive article caters to various dietary preferences with a gluten-free rhubarb scone recipe. Using alternative flours like oat flour and almond flour, this recipe ensures everyone can enjoy the deliciousness of rhubarb scones.

Embark on a culinary adventure with these rhubarb scone recipes, ranging from the classic combination of rhubarb and buckwheat to creative flavor combinations and dietary-specific variations.

Let's cook with our recipes!

EASY RHUBARB SCONES

Easy Rhubarb Scones image

These easy Rhubarb Scones are a simple recipe that only require 5 ingredients and 30 minutes, for a delicious dessert or treat with the tart flavor of fresh rhubarb.

Provided by The Creative Bite

Categories Breads

Time 30m

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
1 cup diced rhubarb
1 ¼ cup heavy whipping cream
1 Tablespoon granulated sugar
3 Tablespoons butter, melted
3/4 cup powdered sugar
2 Tablespoons whipping cream
1/2 teaspoon vanilla extract

Steps:

Preheat your oven to 400°.
Mix flour, sugar, baking powder and salt in a large bowl. Stir in diced rhubarb.
Add the cream and stir just until dough forms. Knead gently in the bowl just until the dough holds together.
Form the dough into a 10 inch diameter circle, 3/4 inch thick, on a lightly greased cookie sheet. Cut the dough into 8 wedges and spread scones 2 inches apart from one another.
Sprinkle the scones with 1 Tablespoon sugar.
Bake scones at 400° until very light golden brown, approximately 20-25 minutes. (Do NOT over bake or they will dry out!)
Brush with melted butter and serve warm.
Srore leftovers at room temperature in an airtight container for up to 3 days.
Mix all the ingredients in a small bowl and whisk until smooth.
Drizzle over the scones once they are cooled.

Nutrition Facts : Calories 390 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 362 milligrams sodium, Sugar 26 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

RHUBARB SCONES

Rhubarb Scones image

My grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry-perfect for tossing into a scone. -Danielle Lee, Sewickley, Pennsylvania

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 16 scones.

Number Of Ingredients 12

Ingredients

1-1/4 cups whole wheat pastry flour
1-1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1-1/2 cups finely chopped fresh or frozen rhubarb, thawed (3-4 stalks)
1/2 cup heavy whipping cream
1/4 cup fat-free milk
1 teaspoon vanilla extract
Coarse sugar

Steps:

Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat., In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened., Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into 8 wedges. Place wedges on parchment-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 166 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 155mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

RHUBARB & CUSTARD SCONES

Rhubarb & custard scones image

These delicious scones feature one of Britain's best-loved flavour combinations: rhubarb and custard. Serve with clotted cream for an enjoyable afternoon tea in the garden

Provided by Liberty Mendez

Categories Afternoon tea, Dessert, Treat

Time 42m

Yield Makes 6

Number Of Ingredients 13

Ingredients

300g self-raising flour, plus extra for dusting
50g custard powder
1 tsp baking powder
50g caster sugar
95g cold unsalted butter, cut into cubes
150-175ml whole milk
1 egg, beaten
clotted cream, to serve
250g rhubarb, roughly chopped (or use chopped frozen rhubarb)
100g caster or granulated sugar
1 lemon, zested
½ tsp vanilla bean paste
drop of red food colouring gel (optional)

Steps:

Mix the flour, custard powder, ¼ tsp fine salt, the baking powder and sugar together in a large bowl. Rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
Gradually mix in the milk using your hands until you have a smooth dough - you may not need it all. Gently roll the dough out on a lightly floured surface to a 2cm thickness. Transfer to a baking tray lined with baking parchment, cover and chill for 30 mins to firm up, or up to 1 hr if you want to get ahead.
Meanwhile, make the rhubarb compote. Tip all the ingredients into a large saucepan along with 2 tbsp water (omit the water if you're using frozen rhubarb). Simmer over a medium heat for 10-15 mins, stirring occasionally until the rhubarb has softened and is almost collapsing, and the mixture has thickened. If you're using frozen rhubarb, you may like to stir in a drop of red food colouring to enhance the pink colour. Transfer the compote to a bowl and leave to cool completely.
Heat the oven to 220C/200C fan/gas 7 and remove the dough from the fridge. Line a baking tray with baking parchment. Stamp out three or four scones from the dough using a 7cm round biscuit cutter (see tip below). Arrange the scones on the prepared tray, leaving a 2cm gap between each.
Roll the remaining dough out again as in step two, then stamp out as many scones as you can (you should get about six in total). Transfer these to the tray as well, then brush all the scones with the beaten egg (see tip below). Bake for 10-12 mins until the tops are golden brown, then leave to cool completely on the tray. Serve with the rhubarb compote and clotted cream. Best eaten the day they're made.

Nutrition Facts : Calories 465 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium

Tips:

Use fresh rhubarb. Fresh rhubarb has the best flavor and texture for scones.
Don't overmix the dough. Overmixing will make the scones tough.
Chill the dough before baking. This will help the scones to rise properly.
Brush the tops of the scones with milk before baking. This will give them a golden brown crust.
Serve the scones warm. Scones are best enjoyed fresh out of the oven.

Conclusion:

Rhubarb buckwheat scones are a delicious and easy-to-make treat. They're perfect for breakfast, brunch, or a snack. With their combination of tart rhubarb, nutty buckwheat flour, and sweet glaze, these scones are sure to be a hit with everyone who tries them. So next time you're looking for a new baking project, give rhubarb buckwheat scones a try. You won't be disappointed!