The date was September 17th, 2009.  

Yes.  Yesterday.  

That’s the day that I finally stopped totally sucking at scone baking.  That’s the day that I didn’t pull a tray of overly sweet, super flat triangle shaped mounds out of the oven, trying to pass them off as scones.  

Summon the parade.  I’d like you to call in the marching band please.  Flag twirlers would also be nice.  This is sort of a parade worthy occasion.  Fluffy, rounded, nicely browned, fruit filled scones?  From my oven?  Yes.  Parade please.

Oh!  Just so we’re clear…  I’ve made at least twenty dozen terrible batches of scones in my lifetime.  Terrible terrible.  I just couldn’t get it right!   Let this space hold as proof that I’ve wrestled scone dough and oven temperatures and come out successful.

Here’s proof:  pink and fruity, spiced, hearty and subtly sweet scone proof.  

These scones are a combination of old fashioned oats and all-purpose flour.  Much of the oatmeal breaks down in the scone dough, creating a robust and slightly dense crumb.  The freshly grated nutmeg, believe it or not, adds a touch of mystery to the scone… like you just can’t quite put your finger on the spice or flavor… I love that.  Sweetness?  These scones aren’t too sweet.  You won’t feel like you’re eating a cakey muffin top  but rather an appropriately sweet breakfast treat perfect with sweet and milky tea.

Feel free to use fresh or frozen blueberry or raspberries for this recipe.  I used frozen raspberries.  Divine!

Oatmeal Raspberry Scones

     adapted from Dorie Greenspan

     makes 12 scones

     Print this Recipe

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 ground nutmeg

1/2 to 3/4 cup fresh or frozen raspberries or blueberries

1 stick plus 2 Tablespoons (10 tablespoons) cold unsalted butter, grated on a box grater or cut into small pieces

Preheat the oven to 400 degrees F and place a rack in the center of the oven.  Line a baking sheet with parchment paper or foil and set aside.  

Stir the eggs and buttermilk together and set aside.

Whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a large bowl.  Using a box grater, quickly grate the butter until all is shredded and add to the dry ingredients, using your fingers to quickly incorporate the butter and flour mixture.  If you don’t have a box grater, you can also simply cut the butter into small pieces and quickly rub the butter into the dry ingredients until it is pebbly.  

Pour the egg and buttermilk miture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together.  Add the berries.

Still in the bowl, gently knead the dough by hand or turn it with a rubber spatula about 8 to 10 times.  Turn the dough out onto a lightly floured work surface and press the dough until you have a circle that is about 1 1/2-inches thick.  Use a 1/4 cup ice cream scoop to portion out 12  scone dough balls.  At this point the scones can be frozen on the baking sheet, then wrapped airtight.  Don’t defrost before baking, just add about 2 more minutes to the baking time.  

Bake for 20 minutes or until their tops are golden and firmish.  Transfer them to a rack and col for 10 minutes before serving, or wait for the scones to cool to room temperature.

We need to talk. It’s important.

I can’t have you using that Ground Nutmeg you have in your pantry. I know it’s easy. I know it’s cheap. I just can’t in good conscience let this continue.

Let’s talk about nutmeg. I have The Internets so I know everything I need to know.

Nutmeg comes from a type of evergreen tree in southeast Asia and Australasia. Now, before I continue, am I the only one that didn’t know what Australasia was? Australasia includes Australia, New Zealand and Papua New Ginuea. True. Fun fact!

So two important culinary items come from this magical evergreen type tree:  nutmeg and mace.  Nutmeg is actually the seed of the tree.  It’s slightly smaller than an egg, solid and hard, but when grated, has an interesting lace like design.  Mace is the dried, reddish covering of the arillus seed. Huh?  Yea. Pay attention, we’re still learning.  Mace has a slightly more delicate flavor than nutmeg and when baked, imparts an almost saffron like orange glow.

The beauty of nutmeg is that it’s so versatile.  It’s an integral part of a spice cake like carrot cake, or my beloved Sugar and Spice Cinnamon Rolls, but also shines when sprinkled over sauteed spinach or mixed into cheese sauces.  The key to nutmeg is to always (always! always!) go for the fresh stuff.  It’s easy.  I promise.  It’s not a pain in the ass.  All you’ll need is a jar of the nutmeg seeds (they often come in a jar with between 6 and 8 ) and a microplane.  Microplanes are just about the handiest zester/grater ever!  

When a recipe calls for freshly grated nutmeg, you’re good to go.  If a recipe simply calls for 1 teaspoon ground nutmeg, you might want to use a dash less.  Go for 3/4 teaspoon of the fresh stuff instead.  Fresh nutmeg is stronger, more aromatic and more forward that the pre-ground, dusty nutmeg.  

Pre-ground nutmeg is a poor excuse for such a beautiful spice.  Go fresh.  It’s the only way to go.  

What is going on in the world?  Is Al Gore messing with the global temperature again?  We’re sneaking into mid October and here I am in Los Angeles trying to talk myself out of using my air conditioner.  It’s as hot here as it was in July.  We’re talking 90’s people.  90’s!  That’s just not normal.

All I want to do is get the cider going, maybe curl up with some pear upside down cake or anything filled with pumpkin flavor.  What’s stopping me?  All this blasted sunshine and heat.  I know… I know… I shouldn’t let a little sunshine get in the way of my dreams.  

Incidentially, just as I’m writing this, I have my neighbors glorious barbecue smells wafting through my window.  I suppose I can’t be all that grumpy about a little sunshine.  

Are you having more cozy, spice friendly  weather?  Here are some of the deliciously spiced recipes I’ve played with here on Joy the Baker.  No doubt this Fall (as soon as it kicks in)  I’ll share some new goodies with you.  

Now I’m going to go see if I can snatch some barbecue scraps from my neighbor….. 

Gingerbread Pancakes with Homemade Pancake Syrup Yes.  More pancakes.  Don’t act like you’re the least bit surprised.  

Zucchini Sweet Potato Bread This is one of my Dad’s favorite breads.  A grated raw sweet potato adds amazing moisture and flavor to this bread.  Also throw in nuts and dried fruit as you see fit.  It’s totally customizable.  

Super Soft Pumpkin Chocolate Chip Cookies These are easily one of my favorite cookies of all time.  They fall somewhere in between cake and cookie.  Perfect.  And the combination of pumpkin and chocolate is just so dear to my heart.  

Cranberry Orange Almond Oatmeal  This breakfast oatmeal is so good you might not mind dragging yourself out of bed ten minutes early to make it.  Between the oats, dried fruit and almonds, this is one delicious balanced breakfast that would keep any normal person full well into the lunch hour.  I’m a maniac though, so no matter what I eat for breakfast, by 10:30 in the morning I’m ready for second breakfast…. yes… second breakfast.  

What spiced goodies are you baking up for Fall (or Spring, if you’re on the other side of the planet) ?