Crunchy Scones
photo by parthree

- Ready In:
- 23mins
- Ingredients:
- 12
- Yields:
-
8 scones
- Serves:
- 4
ingredients
- 2 cups flour
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 6 tablespoons cold butter, cut into pieces
- 1 egg
- 1⁄2 cup heavy cream, plus
- 1 tablespoon heavy cream (plus more for whipping if desired)
- 1 teaspoon orange zest
- 1⁄2 cup dried currants (optional) or 1/2 cup cranberries (optional)
- 1⁄2 teaspoon ground nutmeg
- 2 tablespoons turbinado sugar
directions
- Adjust oven rack to upper middle position and preheat oven to 425.
- In food processor, pulse briefly flour, sugar, baking powder and salt.
- Drop in the cold butter and process until bread crumb texture.
- In a separate bowl, combine 1/2 cup heavy cream, egg, and orange zest.
- Add wet ingredients to dry ingredients and process, just until combined.
- Turn dough out on floured surface and gently knead in dried currants or cranberries if using.
- Pat dough into a disk 3/4 inch thick and transfer to cutting board.
- Brush top with remaining heavy cream, sprinkle with ground nutmeg and turbinado sugar.
- Using a sharp knife, cut into 8 wedges and transfer to greased cookie sheet.
- Bake for 12 minutes or until edges are only slightly golden brown.
- Enjoy with fresh whipped cream and jam.
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