Author Notes: Spring inspired, and full of butter! Early spring rhubarb, lemon zest, nutmeg and earth buckwheat combine to make a real treat. Serve this fresh from the oven with plenty of coffee, or, freeze individually for quick scone action in the future! Adapted from a recipe here on Food52, as well as the Bojon Gourmet, with edits being the flour ratios, almond milk and spices/lemon zest. —Annaliese
Makes: 8 scones
cups 1/4"-1/2" sliced rhubarb
teaspoon lemon zest
tablespoon baking powder
cups unbleached, all purpose flour
cups buckwheat flour
tablespoons unsalted butter
cup milk (almond, cow, etc.), plus 1 TB for brushing tops
teaspoons demerara sugar
- Toss the rhubarb with 1 TB of the sugar and lemon zest, let sit while you get on with the recipe. Sift flour, baking powder, salt, sugar and nutmeg together.
- Cut butter in using pastry cutter, or, use your fingers. Butter chunks should be about the size of peas, with some a little larger and a little smaller. Using your hands at the very end to rub the butter between your fingers and thumbs to create sheets of butter is good too.
- Stir in the rhubarb, and then the almond milk ¼ cup at a time, drizzling over the dry flour bits. Mix briefly, but confidently, until no dry patches remain. Turn out onto a lightly floured board, gather the dough, pat into a 6” disc that is 1.5” high.
- Cut into 8 triangles, and place on a lined sheet tray. Freeze for 45 minutes (or, freeze all the way, wrap individually once firm, place in a bag or container and bake off as directed when desired).
- Preheat oven to 425F. When heated, take scones from freezer, brush with almond milk, and sprinkle with ½ tsp demerara sugar.
- Bake for 20-25 minutes until golden and fragrant. Frozen scones may need a minute or two more. Allow to cool for 5-10 minutes, then enjoy!