Rhubarb Scones in 40 Minutes

Instructions:

1. Preheat oven to 400°F (200°C). In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
2. Add the chilled butter cubes to the flour mixture. Use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
3. In a separate small jar, whisk together the cold buttermilk and 1 tablespoon of vanilla bean paste.
4. Pour the buttermilk mixture into the flour mixture. Stir gently with a fork just until a shaggy dough forms.
5. Gently fold in the diced rhubarb until the fruit is just distributed; do not overwork the dough.
6. Turn the dough onto a lightly floured surface and gently pat it into an 8-inch (20cm) disc, approximately 1 inch thick.
7. Use a sharp knife to cut the disc into 8 equal wedges. Place them on a parchment-lined baking sheet with 2 inches of space between each.
8. Bake for 20–25 minutes until golden brown.
9. Prepare the glaze by whisking together powdered sugar, heavy cream, 1 teaspoon of vanilla bean paste, and a pinch of salt. Drizzle over cooled scones.