Rhubarb Scones in 35 Minutes

Instructions:

1. Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
2. Add the chilled, cubed butter. Using a pastry cutter or forks, work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
3. Stir in the vanilla extract and cold buttermilk until the dough just begins to come together.
4. Gently fold in the diced rhubarb, being careful not to overmix to ensure a tender crumb.
5. Turn the dough onto a floured surface and gently press it into a circle about 1 inch (2.5cm) thick.
6. Cut the circle into 12 equal wedges and place them on a parchment-lined sheet, leaving about 1/4 inch (0.5cm) between each.
7. Brush the tops with buttermilk and sprinkle with sugar.
8. Bake at 400°F (200°C) for 18-22 minutes, or until the edges are golden brown.