That's right, Naughty Rhubarb Scones. Why? Apparently the 2/3 - 3/4 cups of cream that help make up twelve of these creamy, palm sized scones originally posted on Food 52.
And the buckwheat part? A few people noted in the comments that they successfully swapped up to half the AP flour with whole wheat. But with all the cream in these scones, I could tell this recipe was calling for a little buckwheat flour (not only that, but buckwheat is in the rhubarb family, so this recipe was meant to be). The first time round I used one cup of buckwheat flour and 1 + 1/2 cups AP, and I've been doing the same since (I'm now on batch three).
One of my favourite things about this recipe is the ease with which it comes together. There's no rolling required, and while they suggest using the food processor to blend everything, I did it by hand in no time at all.
The buckwheat flour gives these scones a beautiful colour, and its fruity, wine like flavour compliments the rhubarb well. I took the first two batches to work and they disappeared instantly. The second time around we munched on them with some of this nectarine jam one of our volunteers gave me.
If you've got some rhubarb hanging around (and really, who doesn't in Edmonton?), I'd definitely suggest saving a few stalks for these scones.
The recipe is posted here on Food 52, however, I did change a few things. I didn't have vanilla sugar, so I added some vanilla bean paste to the rhubarb-sugar mixture. About a tablespoon of Kirsch went in with the rhubarb as well. As mentioned above, I swapped one cup of the AP flour with buckwheat. I added three stalks of rhubarb to my first batch of scones as directed by the recipe, and I didn't think it was enough. So this last time I doubled the amount of rhubarb and liked the extra tart punch that came with each bite (the stalks I used were on the smaller side though).
I ended up using more than the 2/3 cup of cream because it's quite dry here, but the amount varied between the two different times I made the recipe. Both times, I had more than enough cream left to brush the tops of the scones before they went into the oven (the recipe doesn't call for this). Enjoy!