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1
Position oven rack in the center of oven; preheat oven to 400u00b0; line a baking sheet with parchment paper.
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2
In a bowl, stir egg and buttermilk together.
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3
In another bowl, whisk flour, oats, sugar, baking powder, baking soda, salt, and nutmeg together.
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4
Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour.
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5
Quickly, working with your fingers or pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly (you will have pea-size pieces, pieces the size of oatmeal flakes, and pieces the size of everything in between-that is just right).
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6
Pour the egg/buttermilk mixture over the dry ingredient; stir with a fork just until the dough, which will be wet and sticky, comes together; don't overmix.
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7
Still in the bowl, gently knead the dough by hand or turn it with a rubber spatula 8-10 times.
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8
Turn the dough out onto a lightly floured work surface and divide it in half.
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9
Working with one piece at a time, pat the dough into a rough circle that is about 5 inches in diameter; cut it into 6 wedges and place on baking sheet.
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10
Bake for 20-22 minutes, or until their tops are golden and firmish.
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11
Transfer to a rack; cool for 10 minutes before serving.
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12
**These scones are bumpy, lumpy, and handmade looking.
