Rhubarb Pecan Scones in 35 Minutes

Instructions:

1. Combine the flour, coconut sugar, baking powder, and salt in a large bowl.
2. Add the chilled butter cubes and use a pastry cutter to blend until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
3. Stir in the chopped pecans, ensuring they are evenly distributed throughout the flour mixture.
4. In a separate small bowl, whisk the cold egg, Greek yogurt, and vanilla extract until smooth.
5. Pour the wet mixture into the dry ingredients and stir gently with a spatula just until the dough begins to clump.
6. Gently fold in the diced rhubarb until distributed, avoiding over-mixing.
7. Turn the dough onto a floured surface and pat it into a 1-inch thick circle.
8. Slice the circle into 8 equal wedges.
9. Place wedges on a parchment-lined sheet, brush the tops with milk, and sprinkle with coarse sugar if desired.
10. Bake for 20 minutes or until golden brown.