1. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment and set it aside. Clean the rhubarb, peel if needed, and cut into small pieces. Add to a bowl and mix with the brown sugar. Set aside.

2. Combine flour, sugar, baking powder, salt, and the zest of the orange in a large bowl. Add the butter in small pieces and rub everything between your fingers until the butter is incorporated and you get streusels.

3. Mix heavy cream, egg, and vanilla extract in a small bowl. Add this mixture to the bowl with the streusels and mix in. Next add the rhubarb and fold it in. If the dough is too sticky, add a little more flour to correct. Don’t overdo it. The dough is fine if it is a tiny bit sticky.

4. Transfer the dough to a floured surface and shape it into a flat disc (about 2,5cm thick). Cut the disc into eight triangles and place them with some space in between on the prepared baking sheet. Bake the scones in the preheated oven for about 15-18 minutes – the scones should get a nice golden color. Let them cool down completely on a wire rack.

5. For the glaze, whisk confectioners‘ sugar, vanilla extract, and a bit of milk. Start with one tablespoon and add more if the glaze is too thick. Drizzle over scones and let dry.