Raisin-Organge Scones Recipe

Combine flour, 1/4 cup sugar, baking powder and salt. Cut in shortening until resembling coarse crumbs. Stir in raisins and orange peel. Blend egg, yolk and milk, add all at once to flour mixture, stirring until moist. Turn out on a lightly floured surface and knead lightly for 30 seconds. Roll or pat into a 9 inch circle, 1/2 inch thick; place on a cookie sheet and cut in 8 to 10 wedges. Brush with egg white and sprinkle with 2-3 Tsps sugar, bake in 425 oven for 12 minutes or until golden. Serve warm with Devon Cream and Strawberry Jam. You'll find Devon or Double Cream, in the canned Milk section, of most Supermarkets. Bon Appetit!