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

Cut cold butter into 1/2-inch cubes, slice rhubarb into 1/4-inch pieces, and hull and quarter strawberries.

In a food processor, combine flour, baking powder, and salt. Add butter and pulse until it resembles coarse crumbs.

Transfer mixture to a bowl. Stir in sugar, rhubarb, and strawberries.

Pour in milk and stir until a sticky dough forms, being careful not to overmix.

On a floured surface, pat dough into a circle about 10 inches in diameter and 3/4-inch thick.

Cut the dough into 8 wedges and place them on the prepared baking sheet.

Mix egg with water and brush over the tops of each scone.

Bake for 18–20 minutes until golden brown and puffed up.

Whisk powdered sugar, milk, vanilla extract, and almond extract to prepare glaze.

Allow scones to cool for 2–3 minutes, then drizzle with glaze.