Mmmm whether served hot or cold these blackberry scones will put a smile on the face of anyone that tries them.
1 2/3cupsall purpose flour
1 1/3cupsold fashioned oats
1/2teaspoonfreshly ground nutmeg
1 1/4cupfresh or frozen blackberriesor raspberries or blueberries
10tablespoonscold unsalted butterabout 1 stick plus two tablespoons
Preheat the oven to 400°F and place the 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 it is all shredded. Add to the dry ingredients, using your fingers or a pastry blender to quickly incorporate the butter and flour mixture.
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. 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 it until you have a circle that is about 1 1/2 inches thick. Use a 1/4 cup ice cream scoop to portion out 16 to 18 scone dough balls.
Bake for 20 – 22 minutes, or until their tops are golden and relatively firm. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature.