Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

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

Cut in the cold, cubed butter until the mixture resembles coarse crumbs.

Gently fold in the chopped fresh rhubarb.

Pour in the heavy cream and mix until just combined.

On a floured surface, gently knead the dough, then shape it into a 1-inch thick circle.

Transfer the scone pieces onto the prepared baking sheet and bake for 15-20 minutes or until golden brown.

While the scones bake, whisk together powdered sugar and lemon juice in a small bowl until smooth.

Once baked, allow the scones to cool slightly and drizzle with the creamy lemon glaze.