2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. sugar
1/2 c. (1 stick) butter
3/4 c. orange juice
3 tbsp. vinegar
1 or 2 tbsp. grated orange peel
1/2 c. currants or raisins
1 egg, beaten

Mix all the dry ingredients together. Mix butter with this until mixture resembles corn meal.

Combine orange juice and vinegar and stir in orange peel and raisins. Add beaten egg and stir. Turn out on a floured board and knead 8 to 10 times, adding a little more flour to keep from sticking.

Roll out and cut with a glass and place on a greased cookie sheet. Brush top of each scone with milk and sprinkle some sugar on this wet scone, if desired. Bake at 450°F for 15 minutes.

Makes about 16 scones.