Step 1
For flaky scones make sure butter and flour mixture resembles coarse crumbs with some larger pieces.

Step 2
Lightly stir wet ingredients into dry ingredients.  Dough will be sticky.  Be careful not to overmix or scones will be tough and dry.

Step 3
Divide dough into 2 pieces
On a lightly floured work surface evenly pat each piece into a 5 inch disk.

Step 4
Using a sharp knife dipped in slour cut each disk of dough into 6 wedges.  Transfer wedges to ungreased baking sheet.

Orange Butter Recipe
Combine 1/2 cup (1 stick) softened butter or margarine, 2 tablespoons confectioners sugar and 1 teaspoon grated orange peel in a small bowl.  Blend well.

Preheat oven to 400 deg F.  Grease a large baking sheet.  Sitr together flour, sugar and orange peel in mixing bowl.  Cut butter into flour mixture with pastry blender or two knives until mixture resembles coarse crumbs.  Stir in cranberries.  Break egg into measuring cup; add enough milk to make 2/3 cup.  Add milk mixture to dry ingredients; stir gently with a fork until dry particles begin to cling together; do not add more liquid.  Mixture may be crumbly.  Turn mixture out onto lightly floured board or pastry cloth and gently push particles together to form a ball of dough.  Divide dough in half.  Place both halves on prepared baking sheet and press each into a 6 inch circle.  Cut each circle into 8 wedges using floured sharp knife or pizza cutter Separate wedges slightly leaving about 1/2 inch between each wedge.  Bake 20 to 25 minutes or until golden brown.  Cool 5 minutes on baking sheet.  Carefully slide rings off of the baking sheet onto serving plates.  

Serve with Orange Butter.  Makes 16 servings.
 

Caraway Scones
2 cups all purpose flour
2 tbs. sugar
2 tsp. baking powder
1 tsp. caraway seeds, divided
3/4 tsp. baking soda 
3/4 tsp. salt
1/2 cup butter or margarine, cut into small pieces
1/2 cup golden raisins
2/3 cup buttermilk
2 eggs, divided

Preheat oven to 400 deg F.  Combine flour, sugar, baking powder, 1/2 caraway seeds, soda and salt.  Using pastry blended or 2 knives cut in butter until mixture resembles coarse crumbs.  Stir in raisins.  Combine buttermilk with 1 egg; stir into flour mixture until just combined.  On lightly floured work surface divide dough in half.  Pat each half into a 5 inch disk; cut each disk into 6 wedges.  Place wedges on ungreased baking sheet.  Combine remaining egg with 1 tablespoon water.  Brush wedges with some of egg mixture; sprinkle with remaining caraway seeds.  Bake 15-18 minutes or until golden.  Cool on wire racks.