Strawberry Rhubarb Scones: Flaky

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a small bowl, toss the diced strawberries and rhubarb with 1 tablespoon of flour until evenly coated.
2. Whisk the flour, sugar, baking powder, and salt in a large bowl. Add the frozen butter cubes and use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse meal with some pea-sized lumps remaining.
3. Stir in the coated fruit mixture, then pour in the cold buttermilk and vanilla extract. Use a spatula to stir until just combined; the dough should be shaggy and slightly sticky.
4. Turn the dough onto a floured surface and pat it into an 8-inch circle, approximately 1 inch thick.