Rhubarb Buckwheat Scones
Ingredients
- 2 1/2 cups 1/4"-1/2" sliced rhubarb
- 1/4 cup sugar
- 1 teaspoon lemon zest
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups unbleached, all purpose flour
- 1 1/2 cups buckwheat flour
- 8 tablespoons unsalted butter
- 3/4 cup milk (almond, cow, etc.), plus 1 TB for brushing tops
- 4 teaspoons demerara sugar
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