-
Preheat the oven to 200°C and line a baking tray with baking paper.
-
In a medium bowl, combine the rhubarb, strawberries, crystallised ginger and vanilla. Stir to combine and set aside.
-
in another large bowl, combine the 1/4 cup caster sugar, plain flour, baking powder, baking soda and salt.
-
Cut in the cold butter or use your fingers to rub it in until it resembles textured breadcrumbs (there may be some larger bits of butter left - that is fine).
-
Stir in the buttermilk until it just starts to come together
-
Add the fruit mixture and gently stir into the dough - it can still be quite crumbly at this point. Turn onto the baking sheet, and with floured hands, gently bring the dough together into a disc about 3-4 cm thick. You may need to press some of the fruit back into the scone dough
-
Brush the top with the melted butter and sprinkle the sugar on top
-
Using a sharp knife, cut the disc into 6-8 even wedges and gently spread apart on the baking tray, leaving about 2 cm between each. Top with a strawberry slice.
-
Bake for 25 minutes or until golden.