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Preheat oven to 400°F. Line a 9-inch loaf pan with parchment paper. Set aside.
In a small bowl toss the strawberry and rhubarb with the 1 teaspoon of flour. Set aside.
In a bowl of a food processor add the flour, oats, sugar, baking powder, salt, cinnamon and zest. Pulse to combine. Add cubed cold butter and pulse until butter is reduced to pea size and it looks like coarse crumbs. Transfer to large bowl.
Add the fruit to flour mixture and toss gently to combine.
Whisk together the heavy cream and vanilla. Add to the flour mixture and gently stir just until the dough comes together.
Transfer the mixture to lightly floured surface and gently pat into a 6x14-inch rectangle. Cut the rectangle into 8 equal pieces. Build layers sideways into the prepared loaf pan until fully assembled.
Using a pastry brush, brush the top of the loaf with remaining cream and sprinkle with some more oats and turbinado or coarse sugar.
Bake the scone loaf for 35-40 minutes or until loaf is golden and a toothpick inserted at the center comes out clean. Cool in the pan for 20 minutes before transferring to a wire rack to finish cooling.
In a small bowl, combine the powdered sugar, lemon juice and cream for the icing. Add more cream or sugar as needed. Drizzle the icing over the scone loaf. Slice and enjoy.