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English Scones with Crystallized Orange Peel and Golden Raisins
Preheat oven to 400 degrees. Place the orange peel and raisins in a small bowl, sprinkle with the sherry and let soak for 15 minutes. In a large mixing bowl, combine the flour, sugar, baking powder and salt. Cut butter into the dry ingredients until the mixture resembles coarse meal. Drain the orange peel and raisins and stir them into the dry ingredients.
In a small mixing bowl, beat the egg and half & half (or milk) together. Reserve 1 Tablespoon of the egg-milk mixture for a glaze. Make a well in the dry ingredients, add the remaining egg-milk mixture and mix lightly with a fork just until the dry ingredients are moistened.
Turn the dough out onto a floured surface and knead for a few seconds. Pat the dough out into a 1/2-inch thick round and cut into 6 pie-shaped wedges. Brush each wedge with the reserved egg-milk mixture and sprinkle lightly with sugar. Place on a greased baking sheet and bake 13 to 15 minutes until golden brown.
Yield: 6 scones.
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