Spelt, Toasted Oat And Pomegranate Scones

• 1/2 cup uncooked regular rolled oats
• 1 cup all-purpose flour
• 1 cup spelt flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into 1/4-in.-thick slices
• 1 cup pomegranate seeds (arils)
• 1/2 cup whole milk
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 1 large egg
• 1 teaspoon water
• 1 tablespoon turbinado sugar

1. Line a large baking sheet with parchment. Spread oats on baking sheet and place in oven. Preheat oven to 375u0b0F. (Do not remove baking sheet while oven preheats.) Leave baking sheet in oven until oats are lightly toasted, about 6 minutes. Transfer to a large bowl and let cool for 5 minutes. (Do not turn off oven.)
2. Add all-purpose flour, spelt flour, baking powder and salt to bowl with oats; whisk until combined. Cut butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal. Add pomegranate seeds; toss until combined and well coated with flour mixture. Add milk, honey and vanilla, stirring until just combined. (Dough will be sticky and slightly wet.)
3. Turn dough out onto a lightly floured surface; knead gently 4 or 5 times with floured hands. Pat dough into a 10-inch circle on lined baking sheet. Cut dough into 10 wedges, cutting into but not through dough.
4. Whisk together egg and water in a small bowl. Lightly brush egg wash over dough; discard remaining egg wash. Sprinkle dough evenly with sugar. Bake scones until golden, 25 to 28 minutes.

oats, flour, flour, baking powder, salt, cold unsalted butter, pomegranate seeds, milk, honey, vanilla, egg, water, turbinado sugar

Taken from www.myrecipes.com/recipe/spelt-toasted-oat-pomegranate-scones (may not work)