Orange Raisin Scones

This recipe is not my own, but taken from the soon-to-be published Gourmet Today, edited by Ruth Reichl. I only tasted a morsel of the finished product, but they baked up beautifully despite my rushing about like a crazy woman. My friend, avid photographer and rocket scientist, Stephen wanted to take pictures of food for an online photo contest. I'm more than delighted with his work. Gorgeous!

Makes 8 scones

2 cups all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, cut into tablespoons and chilled
1 cup raisins
3/4 cup whole milk
1 large egg, separated
1 tablespoon finely grated orange zest
1/2 teaspoon vanilla extract

Put a rack in middle of oven and preheat oven to 375°F.

Pulse together flour, 2 tablespoons sugar, baking powder, and salt in a food processor.* Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-sized) lumps. Transfer to a large bowl and stir in raisins.

Stir together milk, yolk, zest, and vanilla in a small bowl. Add milk mixture to flour mixture, stirring with a fork just until a dough starts to form.

Turn dough out onto a lightly floured surface and gently knead until it just comes together. Transfer to an ungreased baking sheet and pat into a 7 1/2-inch round. Brush top of dough with egg white and sprinkle with remaining 1 tablespoon sugar. Cut round into 8 wedges (do not separate scones).

Bake scones until undersides are browned, 30 to 35 minutes. Transfer to a rack and cool for 15 minutes, then pull wedges apart.

*I do not own a food processor but find the classic method of mixing dry ingredients, then cutting in the butter with a pastry blender (or two knives) works like a charm.