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Preheat oven to 425°.
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Put the flour, baking powder, cream of tartar and sugar in a large bowl. Add in the pieces of butter and using a pastry blender, cut the butter into the flour until you have small pea size pieces.
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Add the milk, egg, orange zest, and cream and stir quickly until it forms a dough ball and just holds together. Do not over mix. Fold in the golden raisins.
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Lightly flour a flat surface and your hands. Press (or roll) the dough to about 3/4" thickness. Use a 2" floured cookie cutter to cut the scones. Reform any leftover dough together and cut more scones.
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Baking on parchment lined or use a Silpat on cookie sheet and bake for 12-15 minutes until golden brown.
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Serve with some Devonshire Cream and your favorite jam/preserves.
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Beat the egg yolk and brush top of scones.
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Bake for 12-14 minutes until nicely browned and have risen.