On its own, rhubarb can be a little intense, but tempered by the sweetness of strawberries (also in season in the spring), the tart fruit provides just the right amount of tang. If you can’t find fresh rhubarb near you, you can always use frozen (no need to thaw it!), and you can also swap other fruit for the strawberries, like blackberries or even cherries. While delicious plain, you can easily dress these scones up with our easy stir-together citrus glaze. Just don’t skip sprinkling the turbinado sugar on top before baking; it creates a shiny, crispy crust on the scone that is as beautiful as it is delicious.