Rhubarb Scones With Buttermilk: Golden

Instructions:

1. Toss the diced rhubarb with 2 tablespoons of sugar in a small bowl. Let it sit for 10 minutes to release juices, then drain any excess liquid.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl until fully combined and aerated.
3. Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
4. Stir in the cold buttermilk and vanilla extract using a spatula. Gently fold in the prepared drained rhubarb pieces. Mix only until the dough just begins to come together.
5. Turn the dough onto a floured surface and pat it into a 1-inch thick circle. Cut into 8 wedges.
6. Place on a parchment-lined baking sheet and bake at 400°F (200°C) for 18-22 minutes, or until the edges are mahogany-colored and the tops are golden brown.