Buttermilk Strawberry Rhubarb Scones

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a small bowl, toss the finely diced rhubarb and strawberries with a pinch of flour until lightly coated.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add the frozen butter cubes and use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Stir in the cold buttermilk and vanilla extract until the dough just begins to come together. Gently fold in the coated fruit mixture, being careful not to overmix.
4. Turn the dough onto a floured surface and pat it into a 10-inch circle. Use a knife or bench scraper to cut the circle into 8 equal wedges.
5. Place the wedges on the prepared baking sheet and bake for 18-22 minutes, or until the tops are mahogany-colored and the edges are firm.
6. Allow scones to cool for 5 minutes. Whisk together the powdered sugar, heavy cream, and vanilla extract, then drizzle the glaze over the warm scones.