Orange Raisin Scones

2 cups flour
1 ½ Tbsp. baking powder
⅓ cup sugar
½ tsp. salt
10 Tbsp. butter, diced
Grated rind of 1 large orange
⅓ cup raisins
½ cup buttermilk
Milk, for glazing

Preheat the oven to 425°F. Grease and flour a large baking sheet.

Combine the dry ingredients in a large bowl. Add the butter and cut in with a pastry blender until the mixture resembles coarse crumbs. Add the orange rind and raisins. Gradually stir in the buttermilk to form a soft dough.

Divide the dough into 4 balls, slightly flatten and cut each into quarters. Place each triangle on a prepared sheet and brush the tops with milk.

Bake until golden, 12-15 minutes. Serve hot or warm, with butter or whipped cream, and jam.

If you wish, split the scones when cool and toast them under a preheated broiler. Butter them while still hot.

Yield: 16 scones