Rhubarb Scones

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Whisk flour, white sugar, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze for 10 minutes.

Fold frozen rhubarb into flour mixture. Whisk together 1 cup heavy cream, vanilla, and 1 teaspoon orange zest in a glass measuring cup. Make a well in center of flour mixture and pour cream mixture into well; stir just until dry ingredients are moistened (do not overwork the dough).

Turn the dough out onto a lightly floured surface. Gently press dough into an 8-inch round circle.

Cut the round into 8 wedges using a sharp knife. Place the scones 2 inches apart on the prepared baking sheet.

Brush scones with remaining 2 tablespoons heavy cream and sprinkle with turbinado sugar.

Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool on a wire rack for 10 minutes.

Whisk together powdered sugar, remaining 1/2 teaspoon orange zest, 1 tablespoon orange juice, and a pinch of kosher salt. Add up to 1/2 tablespoon more orange juice 1/2 teaspoon at a time, if needed, to reach desired consistency. Drizzle glaze over warm scones and serve immediately.