Strawberry Rhubarb Scones with Cream Cheese Drizzle

Needed a little pick-me-up for breakfast today.
Rhubarb picked fresh from the garden along with some strawberries.
This hit the spot.

2  1/4 cups flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/3 cup sugar
2 tbsps ground flax (optional)

1/2 cup very cold butter

1 egg
3/4 cup milk

3/4 cup chopped strawberries
1/4 cup chopped rhubarb (if you don't use rhubarb just add more strawberries)

Egg wash:
1 egg
1 tsp milk
sugar to sprinkle

Cream Cheese drizzle:
3 tbsps strawberry cream cheese
1 tbsp milk
1/2 tsp vanilla
1  1/4 cups icing sugar

Mix the dry ingredients together then cut the butter into it to form a coarse meal.

Add the egg and milk and stir until just moistened.  It will be a little crumbly.  Stir in the fruit and bring it together using your hands.  Form an 8 inch circle on a floured surface.  Cut into 8 wedges and place on a parchment lined baking sheet.

Mix egg and milk and brush the egg wash over the scones, then sprinkle with a pinch of sugar each.

Bake in a 400 F oven for 15 minutes.  Cool 10. Here they are fresh out of the oven.

While your scones are cooling mix up the drizzle. Once cooled spoon it over top.

It makes exactly the amount you need, none leftover. Well except for the tablespoon I ate to test it. 
And the tablespoon I ate at the end so there wouldn't be any leftovers ; )