These scones are delicious for breakfast or dessert, served warm and covered in orange curd! The warmth from the nutmeg goes great with the freshness of the orange zest and the mini size makes them perfect for snacking!Orange-Nutmeg Scones
Makes 12 mini scones
1 large egg
2/3 cup cream
2 cups flour
2 tablespoons sugar
1/2 teaspoon ground nutmeg
1 tablespoon baking powder
¼ teaspoons salt
5 tablespoons unsalted butter, cut into small pieces
zest from 1 large or 2 small oranges
1. preheat oven to 400 degrees
2. Stir the egg and cream together.
3. Whisk the flour, sugar, nutmeg, zest, baking powder and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly.
4. Pour the egg and cream over the dry ingredients and stir with a fork just until the dough comes together. Don’t overdo it or your scones will become tough instead of flakey and tender!
5. Lightly dust a work surface with flour and dump out the dough. Divide it in half. Working with one piece at a time, pat the dough into a circle about 5 inches in diameter, cut it into 6 wedges and place on the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking- just add about 2 minutes to the baking time.)
6. Bake for 20 to 22 minutes, or until golden brown, cool slightly and serve!
(Adapted from Dorrie Greenspan's Cream Scone recipe)