Rhubarb Buckwheat Scones
Ingredients
- 6 ounces rhubarb, cut into ¼-inch slices if stalks are narrow, diced if large (1 ½ cups)
- ½ cup granulated sugar
- ¾ cup cold heavy cream, plus more for brushing
- 1 large egg, beaten
- 1 ¾ cups unbleached all-purpose flour, plus more for dusting
- ⅓ cup buckwheat flour
- 2 ¼ teaspoons baking powder
- 1 ¼ teaspoons kosher salt
- 6 tablespoons cold unsalted butter, cut into pieces
- Coarse sanding sugar or more granulated sugar, for sprinkling
- Strawberry butter or strawberry jam, for serving
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