Crunchy Scones

"A tweaked Martha Stewart recipe. Not bad!"
 
Download
photo by parthree photo by parthree
photo by parthree
Ready In:
23mins
Ingredients:
12
Yields:
8 scones
Serves:
4
Advertisement

ingredients

Advertisement

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.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes