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

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

In a separate small bowl, whisk together the heavy cream and the egg. Pour this wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.

Gently fold in the chopped strawberries and rhubarb.

Turn the dough out onto a lightly floured surface. Pat it into a 3/4-inch thick round. Cut into 8 wedges using a sharp knife or bench scraper.

Place the scone wedges onto the prepared baking sheet, spacing them slightly apart. Brush the tops with a little extra heavy cream.

Bake for 16-20 minutes, or until golden brown and cooked through. Let cool on a wire rack.

To make the glaze (optional), whisk together the powdered sugar and milk/cream until smooth and pourable. Drizzle over the cooled scones.