Strawberry Rhubarb Scones

With Vanilla Glaze

Gather the ingredients - * Flour * Sugar * Baking powder * Butter * Egg * Heavy cream * Vanilla extract * Strawberries * Rhubarb

In a food processor, pulse together the flour, sugar, baking powder, and  butter until the butter is the size of peas - about 10-12 pulses.

Transfer the mixture into a large mixing bowl and add in the eggs, cream, and vanilla extract.

Fold in rhubarb and strawberries gently.

Transfer the dough onto a floured surface and flatten down to 1/2" then cut the dough into 8 triangles.

– Place the scones onto a parchment lined baking sheet and place them in the freezer for 20 minutes. – While the scones chill, preheat your oven to 400 degrees F. – Once  the scones have chilled, brush the tops with an egg wash or milk, if  desired, and bake until golden brown - about 20-25 minutes.

Remove from the oven and completely cool on a wire rack.

Gather the ingredients - * Powdered sugar * Vanilla extract * Milk

Mix all ingredients in a small bowl and whisk until smooth.

Drizzle over scones once they are cooled.

Full recipe at