(Prep Time: 10 minutes | Cooking Time: 18-22 minutes | Total Time: ~30 minutes)

1. Prepare Oven and Baking Sheet:

• Preheat your oven to 400°F (200°C).
• Line a large baking sheet with parchment paper.

2. Mix Dry Ingredients:

• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest until well combined.  

3. Cut in the Butter:

• Add the cold, cubed unsalted butter to the dry ingredients.
• Using a pastry cutter, a fork, or your clean fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. Work quickly to keep the butter cold.

4. Fold in Rhubarb:

• Add the chopped fresh rhubarb to the flour-butter mixture.
• Gently fold or toss it in with a spatula or your hands until the rhubarb pieces are evenly distributed.

5. Mix Wet Ingredients and Combine Dough:

• In a separate small bowl, whisk together the cold heavy cream, vanilla extract, and fresh lemon juice.
• Pour this wet mixture all at once into the dry ingredient/rhubarb mixture.
• Stir with a fork or rubber spatula just until the dough comes together and is moistened. Be very careful not to overmix; a slightly shaggy, sticky dough is what you’re aiming for.

6. Shape and Cut Scones:

• Turn the dough out onto a lightly floured surface.
• Gently knead the dough just a few times (4-5 turns) to bring it together into a cohesive ball. Avoid over-kneading.
• Pat or gently roll the dough into a round disc about 1-inch thick.
• Using a sharp knife or a bench scraper, cut the dough round into 8 equal wedges (like cutting a pizza).

7. Egg Wash and Sugar Topping:

• Carefully place the scone wedges onto the prepared parchment-lined baking sheet, leaving a little space between them.
• Lightly beat the egg in a small bowl to create an egg wash. Brush the tops of the scone wedges evenly with the beaten egg.
• If using, generously sprinkle the tops with turbinado sugar.

8. Bake:

• Place the baking sheet in the preheated oven.
• Bake for 18–22 minutes, or until the scones are risen, golden brown on top and bottom, and a toothpick inserted into the center of a scone (avoiding rhubarb) comes out clean.

9. Cool and Serve:

• Let the scones cool on the baking sheet for a few minutes to firm up slightly.
• Carefully transfer the warm scones to a wire cooling rack to cool a bit more.
• These Rhubarb Vanilla Lemon Scones are best enjoyed warm or at room temperature, preferably on the day they are baked.