Nutmeg Scented Scones

I'm branching out from Annie and looking for more great scone recipes elsewhere. Eventually I'll get around to reviewing my Annie scones and making a list of keepers/non-keepers, but for now let me just say that I'm loving my new scone-for-breakfast lifestyle and my supply of old frozen scones is slowly dwindling! So I'm looking for new recipes and sorted through the trove on Epicurious of four star scones to try out. This was the first one I made because the ingredients were simple and I had everything on hand. But of course I froze them all right away and omitted the glaze, so like with the other scone recipes, a real review will have to come later.

Nutmeg Scented Scones, originally from Bon Appetit 2003:

http://www.epicurious.com/recipes/food/views/Nutmeg-Scented-Scones-108945

Ingredients:

2 C. all purpose flour

1/3 C. golden brown sugar

2 tsp. baking powder

1 1/4 tsp. freshly grated whole nutmeg or ground nutmeg

1/2 tsp. baking soda

1/2 tsp. salt

6 T. chilled unsalted butter, cut into smaller pieces

1 C. sour cream

1 egg white, beaten to blend with 2 tsp. water

2 tsp. sugar

Directions:

1. Preheat oven to 425°F.

2. Combine flour, brown sugar, baking powder, 1 teaspoon nutmeg, baking soda, and salt in processor; blend 10 seconds. Using on/off turns, cut in butter until mixture resembles coarse meal. Add sour cream. Using on/off turns, blend until moist clumps form. Turn dough out onto floured work surface. Knead 4 turns to form ball. Roll out dough to 8-inch square (about 3/4 inch thick). Cut square into 8 wedges.

3. Brush with egg-white glaze; sprinkle with 2 teaspoons sugar and 1/4 teaspoon nutmeg. Transfer to baking sheet, spacing 2 inches apart.

4. Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. (Can be made 3 days ahead. Store scones airtight at room temperature. Rewarm in 350°F oven 10 minutes, if desired.