But my family got tired of the 'girly' Scones. So one Saturday I tried this recipe I had cut from the newspaper. My husband walked through the kitchen on his way out to go mow the orchard--right at lunchtime--so I grabbed a few warm scones to send with him to tide him over. When he came home that evening he pronounced "These are the best scones you've made yet, except for those other almond scones. You can put a few of them in my lunch on Monday."
The proper name is "Oat-Nut Scones" but that's not near as fun as "The Manly Scone". Say it in a deep, gruff, impressive voice: The Manly Scone! See? MUCH more fun! So here's the recipe:
The Manly Scone
Prep Time: 15 minutes Makes: 16
1 Cup Walnuts (we like Pecans better)
1 1/2 Cups Flour
1/2 Cup Sugar
1 1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 Tsp Salt
1/4 Tsp Cinnamon
1/2 Cup Cold Butter, in pieces
3/4 Cup Buttermilk
1 Cup Old-Fashioned Oats
Turbinado or Raw Sugar for sprinkling
Preheat oven to 400*. Line two baking sheets with parchment paper (or waxed paper). Spread Walnuts (or Pecans) on one baking sheet and bake until fragrant, 6-8 minutes. When cool enough to handle, chop coarsely. Leave oven at 400*.
In a large bowl, whisk together the Flour, Sugar, Baking Powder, Baking Soda, Salt, Cinnamon and Nutmeg.
Cut the Butter in with a pastry blender or fingers until coarse, irregular crumbs form. Stir in the Buttermilk until just combined, then stir in the Oats and Walnuts (or Pecans).
Drop 2 heaping Tablespoon-sized mounds two inches apart on prepared baking sheets (I use the largest Pampered Chef cookie scoop). Sprinkle with Turbinado or Raw Sugar. Bake until golden brown with crisp edges, 12 to 15 minutes.
And there you have it: The Manly Scone!
Original recipe from "The Good Neighbor Cookbook" by Suzanne Schlosberg and Sara Quessenberry, as published in The Modesto Bee, April 2011