Rhubarb Spelt Oat Scones

• 1 2/3 cups stone ground spelt flour (or whole wheat flour, or equal parts whole wheat and all purpose wheat)
• 1 1/3 cups large flake oats
• 1/3 cup sugar + 2 tbsp for rhubarb
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 egg
• 1/2 cup plain yogurt
• 1/2 cup 2 tbsp cold butter
• 1 1/4 cups finely chopped rhubarb
• 1 egg (for washing)
• 1 tablespoon sugar (for sprinkling)

1. In a large bowl, mix flour, oats, sugar, powder, soda, salt, and nutmeg.
2. In a small bowl, mix egg and yogurt.
3. Mix rhubarb with 2 tablespoons of sugar.
4. Cut cold butter into the flour mixture until small "pebbles" form.
5. Add egg-yogurt mixture and stir until dough comes together.
6. Mix in rhubarb.
7. Form dough into a round about one and a quarter inch thick. Wash with egg and sprinkle with sugar. Cut into eight (or so). Bake at 400 F for 25-30 minutes or until tops turn golden brown.

stone ground spelt flour, oats, sugar , baking powder, baking soda, salt, nutmeg, egg, plain yogurt, cold butter, rhubarb, egg, sugar

Taken from food52.com/recipes/29044-rhubarb-spelt-oat-scones (may not work)