Preheat your oven to 400°F (200°C). Gather all ingredients and line a baking tray with parchment paper.

Wash the fresh rhubarb thoroughly and finely chop it into small pieces.

In a large mixing bowl, whisk together the flour, baking powder, and sugar until well combined.

Cut the cold unsalted butter into the flour mixture using a pastry cutter until it resembles coarse crumbs.

Gently fold the chopped rhubarb into the flour-butter mixture.

In a separate bowl, whisk together the heavy cream and vanilla extract until smooth.

Pour the creamy blend into the flour-rhubarb mixture, stirring gently until the dough comes together.

Turn the dough onto a lightly floured surface and shape it into a 1-inch thick disk. Chill in the fridge for 10-15 minutes.

Cut the chilled dough into wedges and arrange them on the prepared baking tray.

Bake the scones for 15-18 minutes or until golden brown.

Remove from the oven, cool slightly, and serve warm.