1vanilla bean, halved lengthwise and seeds removed
1 ½cuprhubarb (150 grams)
For the glaze:
1cup powdered sugar, sifted (227 grams)
1-2tablespoonsmilk or cream
Preheat oven to 400°F. Line a sheet pan with parchment paper.
In a large bowl combine the flour, sugar, baking powder, salt and orange zest. Add the butter and use a pastry blender to cut it into the dry ingredients until the butter is roughly the size of small peas.
In a separate bowl, whisk together the cream, egg and scraped vanilla beans. Add to the dry ingredients and mix with a large spoon until mixture begins to come together. Add rhubarb and continue to mix until it comes together into a ball. Mixture may still be slightly crumbly.
Transfer dough to a lightly floured surface and pat into a disk about 1 inch thick. Cut into 8 triangles. Place on prepared sheet pan. Bake until bottoms are golden, about 15 minutes. Let cool completely.
To make the glaze, whisk together the powdered sugar, vanilla and enough milk or cream to make a thick but pourable glaze. Drizzle over scones and let sit for about 10 minutes before serving.
Scones are best the day they are baked, but will keep in an airtight container at room temperature for up to 3 days.