Crunchy Scones
A tweaked Martha Stewart recipe. Not bad!
INGREDIENTS
Nutrition- 2cups flour
- 1⁄3cup sugar
- 1tablespoon baking powder
- 1⁄2teaspoon salt
- 6
- 1
- 1⁄2
- 1
- 1teaspoon orange zest
- 1⁄2
- 1⁄2teaspoon ground nutmeg
- 2tablespoons turbinado sugar
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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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