Granny Ashton's Summer Scones

3 c flour

1/2 c sugar

1 T + 1 tsp baking powder

1 pinch salt

1 c butter or margarine, cold, cut into small pieces

1/4 c raisins

1/4 c golden raisins

2 tsp freshly grated orange zest

2 tsp freshly grated lemon zest

1 large egg

1/2 c whole milk

egg wash:

1 egg

1/4 c milk

Preheat oven to 350 degrees F.

Over a large bowl, sift the flour, sugar, baking powder, and salt, and mix well.  Rub or cut the butter lightly into the mixture until it looks like breadcrumbs.  Add the dried fruit and the zests and toss well.

Whisk together the egg and milk.  Mix the dough with a palette knife; when it begins to come together, finish off with your hands.  It will be rather sticky.

Divide the mixture into two equal amounts.  Form dough into two balls.  On a lightly floured surface, roll it into a circle at least one inch thick.  Cut each circle into six wedges pie style.

Place the wedges on a baking sheet.  Mix up the eg wash, and brush it onto the scones.  Bake until golden brown and firm to the touch, about 25 to 30 minutes.

Recipe from Chef Jon Ashton of Liverpool, England, featured on the Today show August 2006.