Oatmeal Nutmeg Scones

Total Time: 1 hr 22 mins Preparation Time: 1 hr Cook Time: 22 mins

Ingredients

• 1 large egg
• 1/2 cup cold buttermilk
• 1 2/3 cups all-purpose flour
• 1 1/3 cups old fashioned oats
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg (do not used tinned ground nutmeg)
• 10 tablespoons cold unsalted butter, cut into small pieces

Recipe

• 1 position oven rack in the center of oven; preheat oven to 400°; line a baking sheet with parchment paper.
• 2 in a bowl, stir egg and buttermilk together.
• 3 in another bowl, whisk flour, oats, sugar, baking powder, baking soda, salt, and nutmeg together.
• 4 drop in the butter and, using your fingers, toss to coat the pieces of butter with flour.
• 5 quickly, working with your fingers or pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly (you will have pea-size pieces, pieces the size of oatmeal flakes, and pieces the size of everything in between—that is just right).
• 6 pour the egg/buttermilk mixture over the dry ingredient; stir with a fork just until the dough, which will be wet and sticky, comes together; don’t overmix.
• 7 still in the bowl, gently knead the dough by hand or turn it with a rubber spatula 8-10 times.
• 8 turn the dough out onto a lightly floured work surface and divide it in half.
• 9 working with one piece at a time, pat the dough into a rough circle that is about 5 inches in diameter; cut it into 6 wedges and place on baking sheet.
• 10 bake for 20-22 minutes, or until their tops are golden and firmish.
• 11 transfer to a rack; cool for 10 minutes before serving.
• 12 **these scones are bumpy, lumpy, and handmade looking.