Preheat oven to 400 F. (200 C.), line a baking sheet with parchment paper and chop 4 oz. unsalted butter (1 stick) into small pieces. This helps to soften it a little for when you’re ready to mix it into dough.
Dice 2-3 large strawberries and 1 rhubarb stalk into small pieces. You should have about 2-4 oz. of each. In a small bowl, add ½ tsp. sugar to diced strawberries and rhubarb. Gently stir to coat.
In a small mixing bowl, mix ½ cup heavy cream, 1 tsp. real vanilla extract and 1 beaten egg. Set aside.
In a large mixing bowl, add 2½ cups flour, 1 tsp. baking powder, 1 tsp. baking soda, ⅓ cup sugar and ½ tsp. kosher salt. Gently mix with a whisk or spoon. Add 4 oz. sliced butter into the bowl. Use your hands to mix into a crumbly dough. You don’t need it to be completely solid – in fact, you don’t want it to be. You want tiny pieces of butter to remain.
Pour cream, extract and beaten egg into the crumbly dough bowl. Stir with a spoon until mixed, then use your hands to make sure it’s thoroughly combined.
Take a baseball-sized amount of dough and roll it into a ball. (Keep in mind, you’re going to use a cookie cutter or wine glass to cut excess dough around the sides to give it a pretty shape. But if you don’t have a cookie cutter or glass to do this, use at least 2 tbsp. less dough).
Flatten it out a bit, and add a heaping tablespoon of diced strawberries and rhubarb to the center. Roll it back up into a ball, making sure to keep the fruit centered.
To get a nice shape to your scones, add flour to a surface, place your stuffed dough ball on top and use a large, round cookie cutter to cut excess dough around the sides. I find a wine glass does the trick perfectly. If you’re not doing this, just make sure to gently press the dough ball down a little when you put it onto the baking sheet so it’s not completely round.
Stuff all of your scones and place them on the parchment-lined baking sheet an inch apart, or more. Bake for 18-20 minutes. The tops should just be very slightly brown. Once done, allow them to cool for 10 minutes.
Mix ½ cup powdered sugar with 1 tbsp. fresh lemon juice. Brush each scone with the glaze, and refrigerate them for 15 minutes to set the glaze and serve.