Prep 1 hr
Cook 22 mins
- 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
- Position oven rack in the center of oven; preheat oven to 400°; line a baking sheet with parchment paper.
- In a bowl, stir egg and buttermilk together.
- In another bowl, whisk flour, oats, sugar, baking powder, baking soda, salt, and nutmeg together.
- Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour.
- 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).
- 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.
- 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 is about 5 inches in diameter; cut it into 6 wedges and place on baking sheet.
- Bake for 20-22 minutes, or until their tops are golden and firmish.
- Transfer to a rack; cool for 10 minutes before serving.
- **These scones are bumpy, lumpy, and handmade looking.