Orange Raisin Scone

Step 1: Preheat oven to 350°F.

Step 2: In a large bowl, combine the flour, sugar, baking powder, and salt;

Step 3: Mix well.

Step 4: Cut in the butter until it is the size of small peas.

Step 5: Scatter the dried fruit and orange zest over the dry ingredients and toss well.

Step 6: In a separate bowl,

Step 7: Whisk together the egg, milk and orange blossom water.

Step 8: Add the wet mixture to the dry ingredients; mix and fold gently until a dough forms and the flour is moistened.

Step 9: Don’t worry if the dough is a little streaky and bits of butter are still intact.

Step 10: You may be tempted to add more milk , dont.

Step 11: Divide the dough in half and shape each portion into a ball.

Step 12: On a lightly floured surface, pat each ball into a 6- to 7-inch disk. With a rolling pin, roll the disks into 3/4-inch-thick rounds—the perimeter will be ragged—then cut each round into 8 wedges (like pie slices). On parchment-lined baking sheets, arrange the wedges without crowding.

Step 13: Sprinkle the scones with sugar.

Step 14: Bake until golden brown and firm to the touch, about 20- 25 minutes.