Ingredients:

8 oz All Purpose flour (1-3/4 cups)

2 teaspoon baking powder

1/2 teaspoon Kosher salt

Grated zest of 1 medium orange

4 oz cold unslated butter, cut into 1/3" cubes

3/4 cup Buttermilk

2 tablespoons Turbinado Sugar (optional)

* You can add up to 1/2 cup of dried currants, driedd cranberries, dried cherries, bits of chocolate, or fresh blueberries to create a variety of scones.

Method:

Preheat oven to 425 deg.

Sift flour, sugar, baking powder & salt together.

Chop in the butter with a pastry blender until the butter is the size of peas.

Add the egg and about 3/4 of the milk. Stir only until no flour shows. Add more flour if needed to make a soft dough.

Turn the dough out onto a floured surface & kneed gently about fifteen times.

Shape into two balls and roll into rounds about 1/2" thick & cut into eight wedges.

Bake until golden brown or about 12 minutes.

Glaze with lightly beaten egg.

When baked, dust with fruit sugar.