TWD: Oatmeal-Maple Nutmeg Scones

The parade of under-the-radar fantastic breakfast goodies continues this week with Oatmeal Nutmeg Scones. Now, I like oatmeal. I like nutmeg. I like scones. But I might have overlooked this recipe completely if Patricia at Life with a Whisk hadn't chosen it for Tuesdays with Dorie.

I agreed at the very last minute to host a speaker for my local MOMS Club. I couldn't promise a clean house, but I could throw together a batch of mini scones in a flash. I used my food processor, as I always do with scones. Yes, it's cheating, but it really works. If you use the food processor, the oatmeal will be ground along with the flour, but this didn't bother me a bit. I also had some buttermilk leftover from last week's biscuits, so I used that in place of whole milk.

I also threw in a handful of Maple Flav-R-Bites, one of my favorite novelty products from the King Arthur Flour catalog. They are hard and crunchy before baking and look disturbingly like rabbit pellets, yes, but they add a nice little zing of maple flavor to baked goods. (My six-year-old likes to mix them into yogurt, but then, she has no fillings to worry about.)

I sneaked a scone to test, then piled the rest in a basket before the meeting began. Shortly after I put them out on my counter, I turned around and there was one forlorn scone sitting in the basket, pictured above. Success! Mom-tested, mom-approved. I thought they were tender and gently nutmeggy (not too much, but just enough), and the little dash of maple worked well with the oatmeal. Thanks to Patricia for helping me add another scone recipe to my repertoire (tongue twister alert).

Next week: YES! AT LAST! Caramel Pots de Creme, chosen by Peggy the Baker

Last week: Maple Cornmeal Biscuits