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<p>Preheat oven to 400.</p>
<p>Steep orange zest in buttermilk.</p>
<p>Soak raisins in orange juice.</p>
<p>Whisk together dry ingredients. If you want to go hog wild, shave in some dark chocolate. </p>
<p>Cut in the butter with a fork.</p>
<p>You can cheat at cutting in butter, like I do: measure the dry
ingredients right into a food processor bowl. Cut the butter into
tablespoon-hunks into the bowl, as well. Pulse it for six or seven full
seconds. The mixture should be uneven— most of it like sand, but with
random pea-sized butter globs. Transfer into a regular mixing bowl.</p>
<p>Mix in raisins, juice, and oats into butter/flour mix.</p>
<p>Stir in buttermilk.</p>
<p>Turn out and knead gently a couple times. Do not stress over this.
Just get it into shape and fold it over and under 2 - 4 times. Don't
overhandle it, or the heat of your hands will melt all those very
important butter globs.</p>
<p>Shape into disk, about ½ inch high, and cut into “pie” slices.</p>
<p>Place on baking pan. I am in love with those silicon mats.</p>
<p>Glaze slices with milk and egg yolk mixture. You can use a pastry
brush (I'm crazy about my new silicone brush), or your fingertips.</p>
<p>You can also sprinkle with sugar, if you like.</p>
<p>Bake 20 minutes.
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