• Begin by rough chopping your fresh strawberries and rhubarb into bite sized pieces. Because of rhubarb's tartness and the small quanitity of sugar in the scones, I coat the strawberries and rhubarb in 2 tbsp of granulated sugar.
• Preheat oven to 350℉. In a large mixing bowl, mix together your dry ingredients of 2½ cups flour, 1 tbsp baking powder 1 tsp salt, and 2 tbsp granulated sugar.
• With a cheese grater, grate your cold butter and mix into dry ingredients with your hands until it reaches a crumbly texture.
• In a separate bowl, whisk together 1 egg, 1 cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined. You want the dough to be just sticky enough to stick to your hands. Add more buttermilk 1 tbsp at a time if you feel are too dry.
• Scoop the strawberry rhubarb mixture into the batter, leaving out what you can of any syrup that's settled in the bottom of the bowl from the sugar so your scone dough isn't too wet. Spread into a circle onto a baking sheet and cut into 8 serving sizes, the same way you would a pizza.
• Top with cobbler crumble (see directions below) and bake at 350 degrees F for 25-35 minutes, until lightly golden on edges and the middle has set. Drizzle with glaze once cool.

For the Cobbler Topping:

• To prepare the crumble, add 1 tbsp melted butter, 4 tbsp flour and 3 tbsp brown sugar to a small bowl and stir with a fork until crumbly. Use it to top scones before baking.

For the Vanilla Bean Glaze:

• In a small bowl, combine ½ cup of powdered sugar, ½ tsp vanilla bean paste and begin with 1 tbsp of milk. Whisk until smooth, add more water 1 tbsp at a time if too thick. Top scones with glaze once out of oven and have cooled for at least 5 minutes