Buttermilk-Raisin Scones

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.