Roasted Rhubarb and Rye Scones

To prepare the rhubarb: Place the sliced rhubarb in a strainer over a bowl and sprinkle with the sugar. Stir once to distribute the sugar, then let the rhubarb drain for at least 3 hours (or as long as overnight) in the refrigerator.

Preheat the oven to 400°F. Line a baking sheet with parchment and spread the drained rhubarb on it in a single layer (reserve the liquid). Roast the rhubarb for 15 to 20 minutes, stirring once after 10 minutes. The slices will have become soft and deeply colored. Remove from the oven and cool on a rack.

To make the scones: In a large bowl, whisk together the flours, baking powder, sugar, salt, and orange zest. Work in the butter until the mixture is crumbly.

In a small bowl, whisk the eggs and milk together and add, all at once, to the dry ingredients. Stir to combine, then fold in the cooled rhubarb.

Turn the dough out onto a floured piece of parchment and pat with floured hands into an 8" disk about 3/4" thick. The dough will be wet; handle it gently. Cut into eight wedges and transfer the scones, parchment and all, to a baking sheet.

Brush the tops of the scones with some of the reserved liquid from draining the rhubarb (see more ideas about what to do with it in "tips," below), and sprinkle with coarse sugar.

Bake the scones for 15 to 18 minutes, until golden. Remove them from the oven and cool on a rack.

Store leftover scones in an airtight container at room temperature for two days, or refrigerated for up to a week.