Crunchy Scones

Recipe by Chef #758240
READY IN: 23mins
YIELD: 8 scones




  • 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.