Modified from Better Homes and Gardens Cookbook
2 cups flour
1/4 cup sugar
2 tsp baking powder
1 tsp finely shredded orange peel
1/4 tsp baking soda
1/4 tsp salt
1/3 cup butter
1 beaten egg
1/2 cup buttermilk (so milk and lemon juice if you don't have this)
1/4 cup raisins (or currants)
2 tsp sugar
1/4 tsp finely shredded orange peel
1 tbsp buttermilk or milk
Stir flour, 1/4 cup sugar, baking powder, 1 tsp orange peel, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles crumbs. Make a well in center and set aside.
In another bowl, combine egg, 1/2 cup buttermilk and raisins. Add egg mixture all at once to dry mixture. Stir until just moistened.
Turn dough into lightly floured surface and knead for 10-12 strokes or until mostly smooth. Pat dough into a 7 inch circle and cut into 12 wedges. Place wedges 1 in ch apart on uncreased baking sheet.
Combine 2 tsp of sugar and 1/4 tsp orange peel. Bus wedges with 1 tbsp milk and sprinkle with sugar mixture.
Bake at 400 for about 12 minutes or until giolden. remove from baking sheet and cool on wire rack for 5 minutes, serve warm.
Makes 12 scones.