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TOPPING:.
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coarse white (sparkling) sugar, optional
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Preheat the oven to 375u00b0F Lightly grease an 8-wedge scone pan, or line a large baking sheet with parchment paper.
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TO MAKE DOUGH:
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In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and fruit/nuts.
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Cut the butter into pats, and work it into the dry ingredients to make an unevenly crumbly mixture.
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In a medium-sized measuring cup, whisk together the orange juice, milk or half and half, vanilla, and eggs.
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Reserve out 1 tablespoon of the mixture, then add the remainder to the dry ingredients all at once, mixing just until the dough comes together.
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Press the dough into the cups of the scone pan, filling them all the way. Or, using a muffin scoop or spoon, drop the dough by 1/4-cupfuls onto the prepared baking sheet, leaving about 1 1/2 inches between the scones. Brush with the reserved 1 tablespoon of the milk mixture, and sprinkle the tops with coarse white sugar.
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TO BAKE THE SCONES:
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Bake the scones for 20 to 22 minutes, until they're starting to brown on top. Remove them from the oven, and serve warm, with jam and butter; or with fruit curd and English clotted cream or double Devon cream.
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To serve later, reheat scones, wrapped loosely in aluminum foil, for 8 to 10 minutes in a 350u00b0F oven.
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Yield: 8 wedge-shaped scones from a scone pan, or 12 round drop scones.
