Crunchy Scones

1. 1

   Adjust oven rack to upper middle position and preheat oven to 425.

2. 2

   In food processor, pulse briefly flour, sugar, baking powder and salt.

3. 3

   Drop in the cold butter and process until bread crumb texture.

4. 4

   In a separate bowl, combine 1/2 cup heavy cream, egg, and orange zest.

5. 5

   Add wet ingredients to dry ingredients and process, just until combined.

6. 6

   Turn dough out on floured surface and gently knead in dried currants or cranberries if using.

7. 7

   Pat dough into a disk 3/4 inch thick and transfer to cutting board.

8. 8

   Brush top with remaining heavy cream, sprinkle with ground nutmeg and turbinado sugar.

9. 9

   Using a sharp knife, cut into 8 wedges and transfer to greased cookie sheet.

10. 10

    Bake for 12 minutes or until edges are only slightly golden brown.

11. 11

    Enjoy with fresh whipped cream and jam.

* Per serving · 4 servings · Values may vary.

No additional tips available.