Rhubarb-Buckwheat Scones

These Rhubarb-Buckwheat Scones combine tart fresh rhubarb with nutty buckwheat flour, rich butter, and tangy buttermilk for bakery-style scones with crisp golden edges and tender centers. Perfect for breakfast, brunch, or afternoon tea.

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Course: Breakfast, Brunch, Snack

Cuisine: American

Prep Time: 20

Cook Time: 23

Chill Time: 20

Total Time: 1

Servings: scones

Calories: 255kcal

Author: Lora

Cost: 3

Equipment

Large mixing bowl
measuring cups and spoons
fork or pastry cutter
baking sheet
Parchment paper
bench scraper or knife

Ingredients

1 1/2 cups all-purpose flour
3/4 cup buckwheat flour
1/3 cup granulated sugar
1 tbsp baking powder
1/2 tsp fine salt
1/2 cup cold unsalted butter, cubed
1 cup finely chopped fresh rhubarb
2/3 cup cold buttermilk, plus more for brushing
1 tsp vanilla extract
1 tbsp coarse sugar, for topping

Instructions

Heat the oven to 400°F and line a baking sheet with parchment paper.
Whisk the all-purpose flour, buckwheat flour, sugar, baking powder, and salt in a large bowl.
Add cold butter and work it into the flour until the mixture has sandy bits and pea-sized butter pieces.
Fold in the chopped rhubarb.
Stir cold buttermilk and vanilla together, then pour into the flour mixture.
Mix gently with a fork until a shaggy dough forms.
Pat the dough into a 7-inch round and cut into 8 wedges.
Place wedges on the baking sheet, brush with buttermilk, and sprinkle with coarse sugar.
Chill for 20 minutes.
Bake for 18 to 23 minutes, until golden and set.
Cool for 5 minutes on the pan, then serve warm.

Notes

Keep all ingredients cold, especially the butter and buttermilk, for the flakiest texture. Chill the shaped scones before baking to improve rise and structure. Fresh rhubarb works best, but frozen rhubarb can be used directly from frozen without thawing.

Nutrition