Crunchy Scones

Directions

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.