Easy 35-Minute Rhubarb Scones

Instructions:

1. In a small bowl, toss the diced rhubarb with 1 tbsp of sugar and cinnamon; let sit for 5-10 minutes.
2. Combine flour, sugar, baking powder, and salt in a large mixing bowl.
3. Use a pastry cutter or fork to work the cubed cold butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
4. Pour in the buttermilk and vanilla extract; stir gently with a spatula just until the flour is moistened.
5. Gently fold the macerated rhubarb into the dough, avoiding over-stirring.
6. Turn the dough onto a floured surface and pat into a circle about 1 inch (2.5cm) thick.
7. Slice the circle into 8 equal wedges.
8. Place wedges on a parchment-lined baking sheet and bake at 400°F (200°C) for 20 minutes.
9. Mix powdered sugar and lemon juice to create a light glaze and drizzle over cooled scones.