Rhubarb Scones in 45 Minutes

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add the frozen butter cubes. 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. Gently stir in the diced rhubarb, coating the pieces in flour to prevent them from sinking.
4. Pour in the cold buttermilk and vanilla extract.
5. Use a fork to stir just until the flour is moistened; stop as soon as the dough starts to clump into a shaggy mass.
6. Turn the dough onto a lightly floured surface and gently press it into a 1-inch thick circle.
7. Slice the circle into 8 even wedges and place them on a parchment-lined baking sheet.
8. Bake at 400°F (200°C) for 18-22 minutes until the tops are pale mahogany and edges are firm.
9. Let the scones cool for 10 minutes.
10. Whisk powdered sugar, heavy cream, and vanilla extract until velvety, then drizzle over the warm scones.