Easy Rhubarb Scones

Julie V. shared this recipe from The Creative Bite.
A great way to use rhubarb while it is in season.

Ingredients:

Scones
2 cups all-purpose flour
1/2  cup granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
1 cup diced rhubarb
1 ¼ cup heavy whipping cream

Topping
1 Tablespoon granulated sugar
3 Tablespoons butter, melted

Glaze, optional
3/4 cup powdered sugar
2 Tablespoons whipping cream
1/2 teaspoon vanilla extract

Instructions:

Preheat oven to 400°.
Mix flour, sugar, baking powder and salt in a large bowl. Stir in diced rhubarb.
Add the cream and stir just until dough forms. Knead gently in the bowl just until the dough holds together.
Form the dough into a 10-inch diameter circle, 3/4 inch thick, on a lightly greased cookie sheet. Cut the dough into 8 wedges and spread scones 2 inches apart from one another.
Sprinkle the scones with 1 Tablespoon sugar.
Bake scones at 400° until very light golden brown, approximately 20-25 minutes. (Do NOT over bake or they will dry out!)
Brush with melted butter and serve warm.

For the glaze:

Mix all the ingredients in a small bowl and whisk until smooth.
Drizzle over the scones once they are cooled.

Store leftovers at room temperature in an airtight container for up to 3 days.

Notes

You can use frozen rhubarb, but be sure to thaw and pat it dry before mixing in.

Rhubarb stalks