Step 1

Line a baking sheet with parchment paper and set it aside.

Step 2

Preheat your oven to 400˚F.

Step 3

In a large bowl mix flour, baking powder, salt, and sugar together. Using a pastry cutter, cut butter into flour mixture until fine crumbs form.

Step 4

Add milk and vanilla, mix with a fork until ragged and dough starts to form.

Step 5

Pour mixture out onto a lightly floured work surface and bring the dough together by folding the dough over itself. This is a very crumbly dough, resist the urge to add more liquid, keep folding the dough on top of itself until it comes together.

Step 6

Gently, but firmly using the palm of your hand press the dough out into a rectangle, add chopped rhubarb on top, and fold over so you have a middle layer of rhubarb. Again gently press the dough out to approx. ¾ - 1 inch thick.

Step 7

Using a round cookie cutter, cut out scones and place on lined baking sheet approx. 2-3 inches apart (You can use the scraps by gently pressing them together to make use of all the dough, but don't re-roll them again).

Step 8

Brush the tops of the scones with whipping cream and sprinkle the tops with coarse sugar.

Step 9

Bake for 15 minutes or until bottoms are browned and scones have puffed and set in the middle.