1 large egg
½ cup cold buttermilk
1 2/3 cup all-purpose flour
1 1/3 cups old-fashioned oats
1/3 cup sugar
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
Pinch of nutmeg
10 tbsp. cold unsalted butter, grated on a large grater or cut into small pieces
¾ cup fresh or frozen raspberries
Preheat the oven to 400˚ F. Line a baking sheet with parchment paper or a silicone baking mat.
Combine the egg and buttermilk in a liquid measuring cup. Stir together; set aside.
Whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a large mixing bowl. Add the butter to the bowl and toss. Cut the butter into the flour mixture with a pastry blender or fork until the mixture so that the mixture is crumbly. Pour the egg and buttermilk mixture into the dry ingredients and mix with a fork just until incorporated (the mixture will be sticky). Fold in the berries just until incorporated (be particularly gentle if using fresh berries). Gently knead the dough 6-10 times, just until it comes together into a sticky dough. Portion the dough out into 8-12 scones, depending on the size you prefer, and transfer to the prepared baking sheet. (A large dough scoop is a good tool, but not necessary.)
Bake for 20 minutes or until golden brown. Transfer to a cooling rack and let cool for at least 10 minutes before serving.