Willow's Perfect Scones

Preheat oven to 400.

Steep orange zest in buttermilk.

Soak raisins in orange juice.

Whisk together dry ingredients. If you want to go hog wild, shave in some dark chocolate.

Cut in the butter with a fork.

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.

Mix in raisins, juice, and oats into butter/flour mix.

Stir in buttermilk.

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.

Shape into disk, about ½ inch high, and cut into “pie” slices.

Place on baking pan. I am in love with those silicon mats.

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.

You can also sprinkle with sugar, if you like.

Bake 20 minutes.