Sunday breakfast deluxe: rhubarb buttermilk scones

Just on my breakfast table and already in the blog. Sometimes it just has to go very fast and can not wait. You notice, I'm a bit thrilled with the delicious scones that we had for breakfast this morning!

In general, I think scones are the best Sunday breakfast ever: They're made lightning fast and wonderfully simple , You do not need any special equipment. Only a mixing bowl, a wooden spoon and an oven with baking sheet. The dough does not have to go and you can push the scones into the oven after 10 minutes. While they bake, they finally brewed the coffee and set the breakfast table.

They are wonderfully diverse and infinitely combinable. Depending on the season and personal preferences, you can change the liquid and the fruits and nuts to your own taste. In the fall, they taste delicious with quince, in the summer with blueberries, etc. Funnily enough, there were also delicious scones on the weekend exactly a year ago: scones with raspberries, pistachios and white chocolate.

 The fresh pieces of dough are set on the baking tray offset

Originally it's a treat for teatime - but scones have long since blossomed into a perfect breakfast and also taste like a snack in the office or on the go. I still prefer to eat them fresh and lukewarm with clotted cream * and jam. Strawberry jam is just perfect for a slightly sour rhubarb. Clotted cream is not only available online, but also more often in Bristish shops, in delicatessens or in well-stocked delicatessens department stores. If you do not get clotted cream, you can simply use crème double or the good old butter.

When they are cool, they can be packaged and taken for a walk. Packed airtight you can store the scones for one more day. They taste even better when they are toasted or briefly heated in the oven.

 Recipe for Sunday breakfast: fresh scones with rhubarb and buttermilk served with clotted cream and strawberry jam

In addition to the delicious breakfast for us, I also bake the scones for my dear blogger friend Simone from the kitchen. They are currently celebrating their 2nd blog birthday and as THE Breakfast Queen invites everyone else to their breakfast blog event Good morning sunshine! !

Good morning sunshine - The breakfast event from 10.04 to 10.05.

She wants something regional and seasonal, and that's what she's supposed to get - in the form of delicious rhubarb that's in the thick of his season. This vegetable is so varied and I really wanted to pack it in scones - that worked out great. A suggestion for this I have seen at Pinterest, where the rhubarb is simply sweetened and then with the dough comes.
Rhubarb should always be combined with dairy products enjoy, so I opted here for buttermilk, the scones juicy nice and relaxes.3 small sticks)
100 g sugar
350 g flour
2 Tl tartar powder
1/4 Tl salt
100 g cold butter in pieces
1 egg
175 g buttermilk
1 tbsp sugar, mixed with 1/2 tsp cinnamon for sprinkling (optional)
soft butter for brushing (optional)
Flour for the worktop


Thoroughly rinse and brush the rhubarb, but do not peel. Cut into 2 cm wide slanted pieces and place in a bowl. Sprinkle with 50 g of sugar and mix well. Leave to simmer for about 20 minutes.

Preheat the oven to 175 ° C top and bottom heat and lay out a baking tray with parchment paper.

In the meantime, add the flour, the remaining 50 g of sugar Make sure the baking soda and salt mix well in a large bowl. Put the pieces of butter on top and put them into the flour mixture with a Pastry Cutter * (a super handy little kitchen helper) or just put your fingertips into the flour mixture. It should be a crumbly consistency.

In a small bowl, whisk the egg briefly with the whisk, then stir the buttermilk vigorously under the egg.

Pour the buttermilk mixture into the large bowl and stir everything with a wooden spoon, short and strong. Do not stir too long, but only until the flour is lifted. There's no need to make a smooth dough.
Finally, carefully sauté the sugared rhubarb under the dough.

Place the dough out of the bowl on the lightly floured surface and carefully place it with your hands to a height of about 5 cm Shaping a circle.
Now divide a cake with a big knife into 8 equal parts. Offset the scones and place them on the baking tray at a sufficient distance from each other.
(I have already published step-by-step pictures here)

About 25-30 minutes Bake in the bottom third of the oven until the scones are lightly browned.
Then take directly from the tin and put on a wire rack.
If you like, you can now sprinkle it directly with some soft butter and sprinkle with the cinnamon sugar Br> Allow to cool for 10-15 minutes, then serve directly fresh.

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