lemon rhubarb scones with vanilla bean glaze

Ingredients For lemon rhubarb scones with vanilla bean glaze

• FOR THE LEMON RHUBARB SCONES:
• 2 c

  all-purpose flour
• 2 tsp

  baking powder
• 1/4 tsp

  baking soda
• 1/2 tsp

  sea salt
• 1/3 c

  sugar or to taste
• 2 lg

  lemons. zest of do not use the white part
• 1/2 c

  cold, unsalted butter, cut into small pieces
• 1/2 c

  buttermilk
• 1 Tbsp

  freshly squeezed lemon juice
• 1 1/2 tsp

  pure vanilla extract
• 1 lg

  egg, lightly beaten
• 1

  scant c. small chopped rhubarb (about 1/4" size)
• FOR THE VANILLA BEAN GLAZE:
• 2 c

  powdered sugar
• 3 Tbsp

  half and half
• 1 tsp

  pure vanilla extract
• vanilla seeds scraped from half of a vanilla bean