Preheat oven to 425℉. Line a baking sheet with parchment. In a large bowl, combine flour, Sugar In The Raw Organic White®, ginger, baking powder, and salt. Add cream, zest, and vanilla and stir until dough is slightly crumbly. Add strawberries and rhubarb and use your hands to mix the dough until it comes together in a shaggy ball.
Transfer dough to a lightly floured work surface and flatten into a 1” thick disk. Cut into 8 wedges and place on baking sheet. Lightly brush scones with cream and bake until golden brown, about 20-25 minutes.
Meanwhile, in a small bowl, whisk together powdered sugar, cream, and vanilla bean seeds until smooth.
When scones are done, allow to cool completely on a rack. Drizzle with vanilla bean glaze. If desired, sprinkle with candied ginger.