Oatmeal Nutmeg Scones

Directions

1. 1
   Position oven rack in the center of oven; preheat oven to 400°; line a baking sheet with parchment paper.
2. 2
   In a bowl, stir egg and buttermilk together.
3. 3
   In another bowl, whisk flour, oats, sugar, baking powder, baking soda, salt, and nutmeg together.
4. 4
   Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour.
5. 5
   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).
6. 6
   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.
7. 7
   Still in the bowl, gently knead the dough by hand or turn it with a rubber spatula 8-10 times.
8. 8
   Turn the dough out onto a lightly floured work surface and divide it in half.
9. 9
   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.
10. 10
    Bake for 20-22 minutes, or until their tops are golden and firmish.
11. 11
    Transfer to a rack; cool for 10 minutes before serving.
12. 12
    **These scones are bumpy, lumpy, and handmade looking.