I love weekends. Don't we all? It's hard to beat the combination of PJ's, a homemade latte, DVR shows, and sleeping in. I usually make myself a smoothie of some kind for breakfast, but I also like to make Ross a little something. This past weekend I made Dorie's Oatmeal Nutmeg Scones. They were a big hit with Ross, so I'm sure I'll be making them again.
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Oatmeal Nutmeg Scones
from Baking: From My Home to Yours by Dorie Greenspan
makes 12 scones
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
1 stick plus 2 tablespoons(10 tablespoons) cold unstaled butter, cut into small pieces
Center a rack in the oven and preheat the oven to 400 degrees F. Line a bking sheet with parchment or a silicone mat.
Stir the egg and buttermilk together.
Whisk the flour, oats, sugar, baking powder, baking soda, salt and nutmeg together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between -- and that's just right.
Pour the egg and buttermilk mixture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don't overdo it.
Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 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's about 5 inches in diameter, cut it into 6 wedges and place on the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don't defrost before baking -- just add about 2 minutes to the baking time.)
Bake for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature.
from Baking: From My Home to Yours by Dorie Greenspan
makes 12 scones
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
1 stick plus 2 tablespoons(10 tablespoons) cold unstaled butter, cut into small pieces
Center a rack in the oven and preheat the oven to 400 degrees F. Line a bking sheet with parchment or a silicone mat.
Stir the egg and buttermilk together.
Whisk the flour, oats, sugar, baking powder, baking soda, salt and nutmeg together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between -- and that's just right.
Pour the egg and buttermilk mixture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don't overdo it.
Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 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's about 5 inches in diameter, cut it into 6 wedges and place on the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don't defrost before baking -- just add about 2 minutes to the baking time.)
Bake for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature.
