Oatmeal Raspberry Scones

So I made these fresh this morning and then had half a scone at the little picnic R. and I had at Ontario Beach. It was terribly windy and we huddled on the floor of a gazebo to eat. The convicts were out, tearing down a fence, and it soon became apparent that their work place was going to be primarily right in front of us. We stayed for a little while, but after so many offers to join our party, decided to leave. The adventure at least afforded me the opportunity to try out little tastes of all the scones I have made thus far, and I have to say that this was one of my favorites. The oatmeal and the raspberry work well together, the texture is nice, the scone filling, and the nutmeg gives the scone the little extra kick I so dearly love.

From Joy the Baker, originally from Baking: From My Home to Yours by Dorie Greenspan, by way of Annie's Eats:

http://annies-eats.net/2010/03/12/oatmeal-raspberry-scones/

Ingredients:

1 large egg

½ C. cold buttermilk

1 2/3 C. all-purpose flour

1 1/3 C. old-fashioned oats

1/3 C. sugar

1 T. baking powder

½ tsp. baking soda

½ tsp. salt

Pinch of nutmeg

10 T. cold unsalted butter, grated on a large grater or cut into small pieces

¾ C. fresh or frozen raspberries

Directions:

1. Preheat the oven to 400˚ F. Line a baking sheet with parchment paper or a silicone baking mat.

2. Combine the egg and buttermilk in a liquid measuring cup. Stir together; set aside.

3. Whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a large mixing bowl. Add the butter to the bowl and toss. Cut the butter into the flour mixture with a pastry blender or fork until the mixture so that the mixture is crumbly. Pour the egg and buttermilk mixture into the dry ingredients and mix with a fork just until incorporated (the mixture will be sticky). Fold in the berries just until incorporated (be particularly gentle if using fresh berries).

4. Gently knead the dough 6-10 times, just until it comes together into a sticky dough. Portion the dough out into 8-12 scones, depending on the size you prefer, and transfer to the prepared baking sheet. (A large dough scoop is a good tool, but not necessary.) (I just pressed the dough into a floured pie pan, cut it into eighths, put it in the freezer for 30 min., baked one, and froze the other seven individually in plastic wrap.)

5. Bake for 20 minutes or until golden brown. Transfer to a cooling rack and let cool for at least 10 minutes before serving.