Rhubarb Scones in 30 Minutes

Instructions:

1. Toss the finely diced rhubarb with 2 tbsp of sugar and the cornstarch in a small bowl. Let it sit for 10 minutes to reduce excess moisture.
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. Rub the chilled butter into the flour mixture using fingertips or a pastry cutter until it resembles coarse crumbs with a few pea-sized lumps remaining.
4. Whisk the buttermilk, egg, and vanilla together, then pour into the dry ingredients.
5. Stir until just combined using a fork, then gently fold in the macerated rhubarb until the flour disappears.
6. Turn dough onto a floured surface and pat down to 1 inch (2.5cm) thickness. Stamp out 8 rounds using a 2-inch cutter, pressing straight down without twisting.
7. Place rounds on a baking sheet, brush tops with heavy cream, and sprinkle with sanding sugar.
8. Bake at 400°F (200°C) for 12–15 minutes until the tops are mahogany-colored and edges are set.