Rhubarb Cream Scones

Preheat your oven to 400 degrees Fahrenheit, or 200 degrees Celsius. Next, take a baking sheet and cover it with parchment paper to prevent sticking.

In a large bowl, combine flour, white sugar, baking powder, salt, cinnamon, and nutmeg. Use a pastry blender to break down the butter into small pieces until you have a crumbly mixture that resembles tiny grains.

Place the frozen rhubarb into the bowl with the dry ingredients and mix until well combined. In a separate container, whisk together 1 cup of heavy cream, vanilla extract, and the grated zest of an orange. Create a small indentation in the center of the flour mixture and carefully pour the cream mixture into it.

Start to mix the dough gently until it's just moistened, but avoid overworking it. Transfer the dough to a lightly floured surface and gently shape it into an 8-inch round circle.

Using a sharp knife, cut the round into 8 wedges. Arrange the scones 2 inches apart on the prepared baking sheet.

Brush the tops of the scones with the remaining 2 tablespoons of heavy cream and sprinkle them with turbinado sugar. Then, bake them in the preheated oven until they're golden brown, taking around 15 to 20 minutes.

Once the scones are done baking, transfer them to a wire rack to cool for 10 minutes. While the scones are cooling, mix together powdered sugar, the remaining orange zest, 1 tablespoon of orange juice, and a pinch of kosher salt.

Add up to 1/2 tablespoon more orange juice, if needed, until you reach your desired glaze consistency. Drizzle the glaze over warm scones and serve immediately.