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Orange Pecan Raisin Scones

2-1/4 cups all-purpose flour
2 Tbsp. sugar
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup cold, unsalted butter, cut in small cubes
1/2 cup sultana raisins
1/2 cup chopped pecans
1 cup buttermilk
2 Tbsp. finely grated orange rind


Preheat oven to 425 degrees.
Use large, ungreased baking sheet.

In a large bowl, stir together flour, sugar, baking powder, baking soda and salt.

Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in raisins and nuts.

Stir orange rind into buttermik and add all at once to flour mixture, stirring with a fork to make a soft, slightly sticky dough. With lightly floured hands, press dough into a ball.

On a lightly floured surface, knead dough 10 times.

Divide dough in half and shape into 2 circles. Cut each circle into 6 wedges. Place separately on baking sheet.

Bake for 15 minutes or until just golden. Let cool on racks or serve warm.

Makes 12 scones.