Rhubarb Cream Scones in 35 Minutes

Instructions:

1. Preheat the oven to 400°F (200°C). In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
2. Gently fold the diced rhubarb into the dry mixture, tossing until the fruit is coated in flour to prevent sinking.
3. Add the chilled butter cubes. Using a pastry cutter or forks, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
4. Stir in the buttermilk and vanilla extract until the dough is just combined.
5. Turn the dough onto a floured surface and pat it into a 1-inch thick circle. Cut into 8 equal wedges.
6. Place scones on a baking sheet with parchment paper and bake for 18–22 minutes until the tops are mahogany-colored and the edges are crisp.
7. Whisk together powdered sugar, lemon juice, and milk to create a light glaze and drizzle over cooled scones.