Rhubarb Scones for 8 Servings

Instructions:

1. In a small bowl, toss the diced rhubarb with the maple syrup and let it sit for 10 minutes to macerate.
2. Gently tip the rhubarb into a fine-mesh sieve to remove excess liquid.
3. In a large bowl, combine flour, sugar, baking powder, and salt.
4. Add the chilled butter cubes and use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
5. Stir in the buttermilk and vanilla extract, then gently fold in the drained rhubarb until the dough just comes together.
6. Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick circle.
7. Cut the dough into scones.