Stir in the orange and lemon zest, raisins, drained currants, candied lemon and orange peel, and chopped almonds or pistachios (if using).
Fold the dough in half over onto itself. Lightly press the dough down. Turn the dough a half turn and repeat the folding exercise. Repeat this 3-4 times. Shape dough loosely into a circular shape.
Bake scones 15-17 minutes or until they are golden tanned. Rotate the baking sheet partway through the baking. Remove scones from oven and leave them on the baking sheet for 3-4 minutes before transferring them to a wire rack.
To serve: Serve warm scones along with clotted or English double cream and a favorite jam and/or curd. Or, simply enjoy with a good slather of butter on the scones.
Yield: 1 dozen wedge-shaped scones or apx 10 – 2” round scones (exact number will depend on size of cutter used and thickness of dough)
Note 1: Salted butter may be substituted for the unsalted butter in which case, reduce the ½ teaspoon of salt called for in the recipe to ¼ teaspoon.
Note 2: Glazed mixed fruit may be substituted for the candied lemon and orange peel called for in this recipe. However, it is important that the mixed fruit not be dripping in the glaze which would add too much liquid to the scones, potentially creating soggy or wet spots in the scones. Mixed dry fruit, if available, may thus be a better option. It is also important to note that heavy add-ins (e.g., mixed glazed fruit, candied peel, raisins, currants, nuts, etc.) incorporated into the scones may have an effect on their rising capability which is to say they may not rise to the usual puffy/lofty height of plain scones or ones only containing one add-in, for example.
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