Rhubarb & buckwheat scones
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.
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