Start Your Day with the Warmth of Scones: Nutmeg-Scented Scones

It was 13 degrees when I got up this morning, so the first thing I thought about was firing up the oven to warm up the kitchen.  The second thing I thought about was my stomach, and just how yummy scones sounded (particularly since I got a jar of clotted cream for Christmas!).

This recipe is an from an old holiday issue of Bon Appetit.  I thought it would be fun to cut them in heart shapes considering Valentine's Day is just around the corner.  Serve them with clotted cream and raspberry jam.  Yummy!

Nutmeg-Scented Scones

2 cups all purpose flour

1/3 cup golden brown sugar

2 teaspoons baking powder

1 1/4 teaspoons freshly grated whole nutmeg or ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

1 cup sour cream

1 egg white, beaten to blend with 2 teaspoons water (for glaze)

2 teaspoons sugar

Preheat oven to 425°F. Combine flour, brown sugar, baking powder, 1 teaspoon nutmeg, baking soda, and salt in processor; blend 10 seconds. Using on/off turns, cut in butter until mixture resembles coarse meal. Add sour cream. Using on/off turns, blend until moist clumps form. Turn dough out onto floured work surface. Knead 4 turns to form ball. Roll out dough to 8-inch square (about 3/4 inch thick). Cut square into 8 wedges. Brush with egg-white glaze; sprinkle with 2 teaspoons sugar and 1/4 teaspoon nutmeg. Transfer to baking sheet, spacing 2 inches apart.

Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. (Can be made 3 days ahead. Store scones airtight at room temperature. Rewarm in 350°F oven 10 minutes, if desired.)