Rhubarb Jam Scones with Buttermilk

Instructions:

1. Whisk together the flour, sugar, baking powder, and salt in a large bowl until no large clumps remain.
2. Add chilled, cubed butter to the flour mixture. Use a pastry cutter or forks to work the butter in until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
3. Stir in the finely diced rhubarb and vanilla extract.
4. Gently pour in the chilled buttermilk and fold with a spatula until just combined and the dough looks slightly shaggy.
5. Turn the dough onto a floured surface and pat into a 1-inch thick circle. Cut the circle into 10 equal wedges.
6. Place scones on a parchment-lined baking sheet and bake at 400°F (200°C) for 20 minutes.
7. Prepare the jam topping by combining chopped rhubarb, honey, lemon juice, and cinnamon in a small saucepan over medium heat, simmering until thickened.