Instructions: In small bowl beat one large egg with one tablespoon of milk. Set aside. Preheat oven to 350 F. Lightly grease two 16-inch by 14-inch baking sheets. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Add zest, morsels and raisins, mix well. Incorporate butter into the dry ingredients with your hands or large fork until the mixture resembles course crumbs. In small bowl whisk together buttermilk, extract and eggs. Stir buttermilk mixture into dry ingredients. Form a sticky dough. Do not overmix. Drop 1/4 cup of dough onto baking sheet. Brush with egg wash. Bake for 20 minutes or until a toothpick comes out clean from center of scone. Cool on rack.

Makes 24 scones.

Icing:
2 C. powdered sugar
1/2 zest of one orange
4 tsp. orange juice
1 tsp. orange extract

Combine all ingredients and mix until smooth. When scones are still slightly warm, spread on icing and let dry

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