Rhubarb Scones in 35 Minutes: Fluffy

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, toss the diced rhubarb with a pinch of sugar and let it stand for 5 minutes to reduce excess moisture.
3. Whisk together the flour, baking powder, salt, and sugar in a large mixing bowl.
4. Add chilled butter cubes to the flour mixture. Using a pastry cutter or fork, work the butter in until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
5. Stir in the cold buttermilk and vanilla extract until just combined.
6. Gently fold in the macerated rhubarb pieces using a spatula, stopping immediately once the flour disappears to avoid over-mixing.
7. Shape the dough on the prepared baking sheet and bake for 20 minutes until golden brown.
8. Whisk together powdered sugar, lemon juice, and lemon zest to create a glaze, then drizzle over the cooled scones.