Instructions: Preheat oven to 425F. Place first 5 ingredients in a medium bowl and mix well. Cut butter into flour mixture with pastry cutter, until it resembles course meal. Add raisins and orange rind. Add buttermilk and mix with fork until dough leaves sides of bowl. Place dough on floured board and pat into a circle or rectangle 1/2" thick. Cut in 2" circles or hearts with cookie cutter and place on lightly greased cookie sheet (parchment paper also works). Space about 1 1/2" apart. Brush tops with cream or milk and sprinkle with sugar/cinnamon mixture (avoid getting sugar on cookie sheet as it will burn). Bake for 10 minutes, until tops are lightly brown. Serve fresh from the oven or let cool and place in an airtight container. Scones can be stored 1 - 2 days, but are best fresh.

Variations: Substitute dates for raisins or try chocolate chips.

Makes 12 scones.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.