Orange Raisin Scones (Makes 16 scones)

1 stick plus 2 tablespoons cold unsalted butter
2 cups all purpose flour
1/3 cup sugar
½ teaspoon salt
1 ½ teaspoons baking powder
Grated rind of a large orange
1/2 cup buttermilk plus a little more for glazing
1/3 cups craisins
Preheat oven to 425 degrees.

Place sheet of parchment paper on a large cookie sheet.
Cut the butter into small pieces. Combine dry ingredients in a bowl. /span>
Cut in the butter until the mixture resembles coarse crumbs.
Add the orange rind.
Add the milk into the dry ingredients until it just holds together.
Stir in the raisins.
Roll out the dough to about ¾ inch thick.
Stamp out circles with a biscuit or cookie cutter.
Place on the prepared baking sheet and brush with the milk.
Bake until golden, 12-15 minutes.
Cool on wire rack.

This can be made with a food processor or Mixer.
Adapted by Arlene Sandler from “Complete Baking” by Martha Day; Hermes House Publisher, 2004.