Candied Orange and Golden Raisin Scones

Dainty scones that have double the orange flavour thanks to candied orange zest and a splash of Grand Marnier. The golden raisins make these rich cream scones sweeter and even more luscious.

½ cup candied orange peel, diced
½ cup golden raisins
1 tsp. orange zest, finely grated
¼ cup Grand Marnier or other orange-flavoured liqueur
2 cups cake flour (not self-rising), sifted
1½ cups all-purpose flour, unbleached
1 stick unsalted butter, cold, cut into small pieces
¼ cup + 2 Tbsp. granulated sugar
1 Tbsp. + 2 tsp. baking powder
1 pinch sea salt
1 cup heavy cream, cold
1 large whole egg
1 large egg, separated

Garnish:
fine sanding sugar

Stir together candied orange peel, raisins, orange zest and liqueur in a small bowl. Cover with plastic wrap and refrigerate for 1 day.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Whisk flours together in a large bowl. Transfer half to a food processor and add butter. Pulse to cut in butter (the largest pieces should be the size of small peas). Add granulated sugar, baking powder and 1 tsp. salt to remaining flour in bowl; whisk to combine. With a pastry blender or your fingertips, work in flour-butter mixture until mixture resembles coarse meal.

Whisk together cream, whole egg and egg yolk. Make a well in the center of flour mixture and pour in half of cream mixture. Draw dry ingredients over wet ingredients with a rubber spatula, scraping bottom of bowl to incorporate all dry crumbs. Add remaining cream mixture and gently mix just until incorporated (do not overwork dough).

Turn out dough onto a lightly floured work surface and press dough into a 6x9" rectangle. Sprinkle dried-fruit mixture evenly over dough. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter-turn clockwise. Roll out dough to a 6x9" rectangle, folding and rotating once more.

Pat dough into a 1¼" thick rectangle with floured hands and cut out as many rounds as possible with a floured 2" round biscuit cutter. Gather scraps, reroll once and cut out more rounds (you should have a total of 16).

Place scones 2" apart on parchment-lined baking sheets. Lightly beat egg white and brush tops; sprinkle with sanding sugar.

Bake until golden brown, about 25 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

Makes 16 scones.

Cook's Notes: Scones keep, wrapped in plastic, for 1 day.