Preheat oven to 425-degrees F. Line a sheet pan with parchment paper or a baking mat.

In a large bowl combine flour, sugar, baking powder and salt; whisk to combine.

Using a pastry cutter work the butter into the flour until it’s the size of small peas and distributed throughout the dry ingredients.

Add ½ cup of half and half and strawberries mix gently with clean hands, being careful not to over mix; add additional tablespoons of half & half if needed until dough just comes together.

Turn dough out on a floured surface and roll gently into a large rectangle. Using a sharp knife or pizza wheel, cut into squares then triangles.

Transfer pieces to a baking sheet and brush with remaining half & half.

Bake for 7 to 10 minutes until they just begin to turn golden on the bottom.

Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.

While scones are cooling, prepare the glaze. Whisk rhubarb syrup, sugar and half and half until smooth.

Drizzle over cooled scones and allow 15 minutes to set before serving.