Oatmeal Nutmeg Scones

This week’s Tuesdays with Dorie was selected by Patricia from Life with a Whisk: oatmeal nutmeg scones.  Ever since I discovered that I could buy fresh nutmeg (and pretty inexpensively too!) and grate it myself I’ve been sort of obsessed with it.  It reminds me of fall baking when it’s often accompanied by cinnamon, ginger or allspice, but it shows up in savory recipes, especially those with white sauces like mac and cheese, from time to time as well.  I have a little mini grater I use only for nutmeg, though I haven’t figured out an effective way to precisely measure the fine powder as I grate so I almost always eyeball it.

Oatmeal Nutmeg Scones

My favorite thing about scones is that they’re easy for me to share.  I make the dough and freeze the scones unbaked then pass along to my recipients without the usual rush rush of getting baked goods out of the house within a day or two before they’re stale.  Plus, the recipients can bake them up and enjoy the scones at their best warm from the oven.  I halved this recipe and cut the dough into 4 moderately-sized scones.  My baking time (even straight from the freezer) was a few minutes less than Dorie’s suggestion so you’ll want to keep an eye on these.  I topped my scones with a maple glaze, which worked nicely with the oatmeal and nutmeg and also added a little extra sweetness I thought these needed.  I gladly traded Shane’s dad a freshly baked scone for some scallops that had just come off of one of Shane’s uncles fishing boats a few days ago.  Yum!!

Many thanks to Patricia for hosting this week.  She’ll share the recipe on her site today (I’ll update with a link when she does) or you can find it on page 30 of Baking: From My Home to Yours.