Rhubarb Scones

2 c. flour
1/2 c. sugar
3 tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. butter, cold and cut into pieces
1 c. thinly sliced fresh rhubarb
1/3 c. milk
1 egg
2 tsp. vanilla

1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in rhubarb.
3. In a small bowl, whisk together milk, egg, and vanilla.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Turn dough out onto a well-floured surface. Gently knead 5-6 times or until dough just comes together.
6. Gently shape dough into a 7- to 8-inch circle. Cut into 8 pieces, and place on prepared baking sheet.
7. Bake for 20-25 minutes, or until edges start to turn light golden brown. Remove to wire rack to cool.