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“A tweaked Martha Stewart recipe. Not bad!”
READY IN:
23mins
SERVES:
4
YIELD:
8 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Adjust oven rack to upper middle position and preheat oven to 425.
  2. In food processor, pulse briefly flour, sugar, baking powder and salt.
  3. Drop in the cold butter and process until bread crumb texture.
  4. In a separate bowl, combine 1/2 cup heavy cream, egg, and orange zest.
  5. Add wet ingredients to dry ingredients and process, just until combined.
  6. Turn dough out on floured surface and gently knead in dried currants or cranberries if using.
  7. Pat dough into a disk 3/4 inch thick and transfer to cutting board.
  8. Brush top with remaining heavy cream, sprinkle with ground nutmeg and turbinado sugar.
  9. Using a sharp knife, cut into 8 wedges and transfer to greased cookie sheet.
  10. Bake for 12 minutes or until edges are only slightly golden brown.
  11. Enjoy with fresh whipped cream and jam.

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