I've made dozens of types, but my all time favorite is the one from the Fanny Farmer bake book, with my own adaptations of course:
3 cups flour
½ cup sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
12 Tablespoons unsalted butter (chilled)
1 cup soured milk (add 1 Tablespoon of white vinegar to 1 cup regular milk, and let set for 10 minutes)
¾ cup golden raisins (soaked to soften and drained well)
1 rather full teaspoon finely grated orange zest
Glaze:
1 tablespoon heavy cream
¼ teaspoon cinnamon
2 Tablespoons sugar
Preheat oven to 425 F. Use an ungreased baking sheet
Combine dry ingredients mixing well. Cut butter into dry ingredients like you would a pie crust. Add milk, raisins and zest and combine till just clinging together. Press gently into a ball and roll out on a lightly floured surface into a ½ inch thick disc. Mix glaze and brush on. Cut into 18 wedge shaped pieces. Place about a half-inch from each other on baking sheet and bake about 12 minutes till tops are brown.
I make my own orange jam with the remaining orange to serve with them.
Chop the rest of the orange into fine small pieces (I zest my orange and get this recipe going before I do the scones).
Mix 1 cup water with a half-cup sugar.
Put over high heat till sugar devolves and add the orange.
Cook until thick and set off flame.
Add a squeeze of lemon if desired and a pinch of salt.
I serve this warm with the scones, aside a butter dish and pot of hot black tea and it’s the bomb. Of course now that I have to watch my cholesterol…
:roll: