Oat & Fresh Nutmeg Scones

It's been ages since I've made scones too it's a shame because they are good appreciated inwards this footling household. All I involve to practise is cite to my sleeping married adult man that a batch of scones simply came out from the oven too that horizontal human being jumps up, broad awake. It's similar magic!

I wanted to deviate from the commons too endeavour something a footling different. These scones may appear a chip on the manifestly side, but trust me, they're pretty much perfect every bit is. Flakey too tender too rustic - these are the perfect matter to dampen the chill out of a wintertime morning.

The alone existent hush-hush to these is to purpose freshly grated nutmeg. It's funny because I used to abhor nutmeg every bit it e'er seemed also rigid too perfumey. But I realized that's the sadness of using stale terra firma nutmeg - peculiarly ane that's been hanging out inwards your closet since your concluding deed or two. So larn yourself a fresh nut (I had to cleft mine out from its shell) too purpose a microplane to larn a prissy fine sprinkle. The odour is seriously intoxicating.

Delicious alongside java inwards the morn too a footling chip of jam or I'm certain it makes a fine eve snack alongside a location of tea. Enjoy!

Oat & Nutmeg Scones
(adapted from Dorie Greenspan's Baking)
1 loving cup AP flour
2/3 loving cup whole wheat flour
1 1/3 loving cup rolled whole oats
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 loving cup brownish sugar
1/4 teaspoon freshly grated nutmeg
1/2 loving cup mutual depression temperature butter, cubed
1 egg
1/2 loving cup yogurt

Preheat oven to 400F.

In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, saccharide too nutmeg. Dump inwards the mutual depression temperature butter cubes too purpose your fingers to last inwards the butter into the flour - y'all desire pea-sized lumps.

In a pocket-sized bowl, whisk together the yogurt too egg too and then stir into the flour mixture. Use your hands to knead the dough simply a few times until the dough comes together inwards a ball.

Sprinkle roughly flour too oats onto a cutting board too house the dough on top. Shape too dough into a 5" circle too and then spell into wedges.

Place wedges onto a silpat or parchment canvas covered baking tray too bake for nearly 18-20 minutes until golden.

By Jeannette Ordas of Everybody likes Sandwiches