These scones are nubbly, buttery, and not-too-sweet, making them just as at home topped with jelly as with cheese. The oats add a little bit of texture and wholesomeness, while the freshly grated nutmeg adds just a little peppery hit to the flavor.
Be sure not to overwork the butter -- I keep my unsalted butter frozen in the freezer and then grate it straight into the flour mixture. That way you have easy, even distribution, and it takes almost no time to work it into the flour. (I do this for all recipes that require cutting butter in -- biscuits, etc.)
Also, if you don't have buttermilk, you can substitute roughly 1/3 to 1/2 plain yogurt and half milk.
Oatmeal Nutmeg Scones
Recipe from Dori Greenspan's "Baking: from my home to yours".
1 large egg
1/2 cup cold buttermilk
1-2/3 cups all-purpose flour
1-1/2 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
1 stick plus 2 tablespoons (10 tablespoons) cold, unsalted butter, cut into small pieces (or grated right onto flour mixture)
Center a rack in the oven and preheat to 400 deg. Line a baking sheet with parchment or a silicone mat.
Stir the egg and buttermilk together.
Whisk the flour, oats, sugar, baking powder, baking soda, salt and nutmeg together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-sized pieces, pieces the size of oatmeal flakes, and pieces the size of everything in between – and that’s just right.
Pour the egg and buttermilk mixture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t overdo it.
Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 – 10 times. Turn the dough out onto a lightly floured work surface and divide it in half. Working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter, cut it into 6 wedges and place on the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking – just add about 2 minutes to the baking time.)
Bake for 20 – 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before serving, or wait for scones to cool to room temperature.