Chop rhubarb and strawberries and stir together with 1/4 cup sugar. Set mixture in a colander and let drain for 15 minutes. Meanwhile, preheat oven to 375 F˚.
Whisk together the flour, salt, sugar, and baking powder. Cut up the butter into pieces.
Work the cubed butter into the flour mixture like you would a pie crust. You could use a mixer for this but I prefer my hands or a dough tool for cutting in butter. Work in the sugared rhubarb/strawberry mixture.
Mix the milk and eggs separately and add those to the large bowl.
Cut scones out using a 1 1/2 inch – 2 inch cutter and drop onto an ungreased baking sheet. Optionally, brush with milk and sprinkle with coarse sugar.
Bake at 375 for about 20 minutes.
Cool on a wire rack for a few minutes before biting into them.