{TWD} Nutmeg Oatmeal Scones

Thanks to my daughter for taking these lovely photos for my blog post!

Is there any baked good as well-mannered as a scone? Scones conjure up images of pinky-raised cream teas, where they display their good breeding on silver platters. But their manners really shine when they effortlessly fit into other, more humble settings. Scones are also graciously quite at home at everyday breakfasts and quick snacks on the run.

In the case of this week's recipe for the Tuesdays With Dorie baking group, Oatmeal Nutmeg Scones, we enjoyed them in varying degrees of formality. We baked them on a well-worn baking sheet in the oven of a salvaged gas range, then plated them on some china that was hand-painted by my daughters' great-grandmother, and finally, tucked the leftovers into brown paper bags to be eaten at lunch on the job.

n.o.e.'s notes:

- This week's hostess is Patricia from Life with a Whisk; you can find the recipe on her scones post. Thanks for choosing this recipe, Patricia; I bookmarked it months ago and am very glad to finally have the opportunity to try the scones.

- I baked these for breakfast when I was visiting my daughter ALE in Buffalo. I measured the dry ingredients the evening before and left them on the counter, covered with a serving plate. I also put the butter in the freezer for an overnight chill. The next morning, all I had to do was add an egg, some buttermilk – actually, yogurt in my case – and grate the butter.

- The dough didn’t come together as quickly as I hoped it would, and I had to knead it quite a bit. I worried that the scones would be tough, but luckily they weren't.

- This batch of scones was the first time I've strayed from Dorie’s scone directions. Her method is to divide the batter into two discs, then cut each into six portions, producing twelve dainty scones. This time I decided to experiment a bit. I formed just one disc from the dough, and cut six large wedges, separating them slightly before baking.

- I brushed the tops with milk then sprinkled with nutmeg before popping them in the oven.

the verdict:

We ate these scones warm from the oven, and they were delicious with butter and/or jam. I like these the best of any scones I've baked. They are hearty without being heavy, yet still moist and tender. The nutmeg had an opportunity to shine in its solo spice role, and provided a delicate spicy warmth.

The scones were a big hit with the housemates at breakfast, and I hope they were just as good when pulled out of lunchbags a few hours later.