30-Minute Strawberry Rhubarb Scones

Instructions:

1. Toss the diced rhubarb and strawberries with 2 tablespoons of sugar and 1 tablespoon of flour. Let this sit for 5 minutes to macerate the fruit.
2. Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl until well combined.
3. Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or forks to work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
4. Stir in the chilled buttermilk and vanilla extract until the dough just comes together. Gently fold in the strawberry-rhubarb mixture until just combined.
5. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Drop 8 equal mounds of dough onto the sheet and bake for 18–22 minutes until golden brown.