These may be my favorite scones that we have made so far. I thought they were incredibly delicate in flavor and texture. I made mini-scones, stealing the idea from one of the other bakers. I've had my mini-scone pan for a number of years, but I don't use it very often. I love the idea of mini-scones, but I hate cleaning the individual little indentations of the pan. It might not be such a pan if the pan weren't so heavy, but it is and they are, so mini-scones don't hit my play plan all that often. I have got to stop being such a lazy slob because mini-scones are absolutely adorable.
I checked my stash of dried fruit and all I had were a variety of raisins, none of which struck my fancy and some dried pineapple, dried paypaya and dried banana chips - I found the thought of any of those repugnant with nutmeg, so I elected to stick with the recipe as written. I was very glad I did. The oatmeal sort of stuck up on me and would give a bit of substance to the bite just as I was thinking, oh these are almost too light. Nope here came oatmeal to say, wait a minute there missy - too light? I think not, here is a bit of down to earth flavor for your little teeth to mull over. They were not too light - not too heavy - just right.
If you are so foolish that you do not own this book, you can find the recipe on Patricia's lovely site: Life with a whisk.