2 cups all purpose flour

3 tablespoons sugar

2-1/2 teaspoons baking powder

¾ teaspoon salt

1 stick (8 tablespoons) cold unsalted butter, cut into tablespoons

1 cup raisins

¾ cup whole milk

1 large egg, separated

1 tablespoon finely grated orange zest

½ teaspoon vanilla extract



1. Put a rack in the middle of the oven and preheat to 375*.

2. Pulse together the flour, 2 tablespoons sugar, baking powder an salt in a food processor. Add butter and pulse until mixture resembles a coarse meal with some small (roughly pea sized) lumps. Transfer to a large bowl and stir in raisins.

3. Stir together milk, yolk, zest and vanilla in a small bowl. Add to flour mixture, stirring with a fork just until a dough forms.

4. Turn the dough out onto a lightly floured surface and gently knead until it just comes together. Transfer to an ungreased baking sheet and pat into a 7-1/2 inch round. Lightly beat egg white in a small bow and brush top of round with it. Sprinkle round with remaining tablespoon sugar and cur it into 8 wedges, but do not separate them.

5. Bake the scones until the undersides are browned, 30 to 35 minutes. Transfer to a rack and cool for 15 minutes, then pull apart wedges. Serve warm or at room temperature (scones may be made up to two hours ahead and kept at room temperature).


from Ruth Reichl (editor), Gourmet Today

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