Raisin-Orange Scones

In a small bowl pour enough boiling water over raisins to cover. Let stand for 5 minutes; drain well.

In a large mixing bowl stir together the flour, brown sugar, baking powder, baking soda and salt.

Using a pastry blender, cut in margarine or butter till mixture resembles coarse crumbs.

Toss drained raisins and shredded orange peel into the mixture.

Make a well in the center.

In a small mixing bowl stir together sour cream and egg yolk; add all at once to flour mixture.

With a fork, stir till combined (mixture may seem dry).

Turn dough onto a lightly floured surface.

Quickly knead dough, by gently folding and pressing, for 10 to 12 strokes or till ''nearly'' smooth.

Pat or lightly roll dough into a 7-inch circle.

Cut into 12 wedges.

Arrange wedges on an ungreased baking sheet about 1 inch apart.

Bake in a 400 degree oven for 10 to 12 minutes or till light brown.

Cool on a wire rack for 10 minutes.

Mix powdered sugar, orange juice and vanilla is small mixing bowl.

Stir in more orange juice,1 tsp at a time, till of drizzling consistency.

Drizzle atop warm scones.

Serve warm.

*Makes 12 scones.

Variation: Use dried cherries instead of raisins