Strawberry Rhubarb Scones with Buttermilk

Instructions:

1. Combine the diced strawberries and rhubarb in a small bowl with 1 tablespoon of sugar. Let them sit for 5 minutes to macerate, then drain any excess liquid.
2. Whisk the flour, sugar, baking powder, and salt in a large bowl. Add the chilled, cubed butter and use a pastry cutter or fork to work it into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
3. Stir in the cold buttermilk and vanilla extract until just combined. Gently fold in the strawberry-rhubarb mixture using a spatula, being careful not to overwork the dough.
4. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle. Cut into 8 wedges.
5. Place the wedges on a parchment-lined baking sheet and bake at 400°F (200°C) for 20 minutes.
6. Whisk together powdered sugar, lemon juice, and heavy cream to create a glaze, then drizzle over the cooled scones.