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1
Preheat oven to 350F.
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2
Line two baking sheets with parchment paper.
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3
In a large bowl, combine the flour, sugar, baking powder, and salt; mix well.
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4
Using a pastry cutter or two kitchen knives, cut in the butter until it is the size of small peas.
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5
Scatter the dried fruit and orange zest over the dry ingredients and toss well.
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6
In a separate bowl, whisk together the egg, milk and orange blossom water.
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7
Add the wet mixture to the dry ingredients; mix and fold gently until a dough forms and the flour is moistened.
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8
Dont worry if the dough is a little streaky and bits of butter are still intact.
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9
*[Do not overmix the dough.
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10
]*.
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11
Divide the dough in half and shape each portion into a ball.
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12
On a lightly floured surface, pat each ball into a 6- to 7-inch disk.
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13
With a rolling pin, roll the disks into 3/4-inch-thick roundsthe perimeter will be raggedthen cut each round into 8 wedges (like pie slices).
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14
On parchment-lined baking sheets, arrange the wedges without crowding.
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15
Sprinkle the scones with a dusting of raw sugar.
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16
Bake until golden brown and firm to the touch, about 20- 25 minutes.
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17
Serve warm.
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18
We liked our scones with a slather of butter.
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19
Delicious with your morning cup of coffee, too!
