Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
Zest the lemon and the orange and set aside.
Place the rhubarb cubes in a small bowl with 1 tablespoon lemon juice, 2 tablespoons orange juice and 1 tablespoon sugar. Toss and let sit for 10 minutes to macerate (release the natural juices of) the rhubarb.
Meanwhile, in a large bowl, whisk the remaining sugar, flour, baking powder, baking soda, salt, 1 tablespoon lemon zest and 1 tablespoon orange zest. With a pastry cutter or fork, cut the cold butter into the flour mixture, forming pea-size crumbles.
Fold in the rhubarb (including the juices), then fold in the buttermilk or cream. Mix with your hands or a wooden spoon just until the mixture holds together.
With an ice cream scoop or spoon, spoon a 2-inch ball of the mixture onto the parchment-lined baking sheets, at least 2 inches apart. Chill for 30 minutes. Once chilled, wash each scone with heavy cream and sprinkle with the raw sugar.
Bake for 10 minutes, turn the heat down to 350 degrees F. Continue baking for another 15-20 minutes. The scones should be a very light golden color and cooked all the way through.
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