1. 

Sieve 375g of the flour into a large bowl, and rub the butter in with your fingertips until it looks like fine breadcrumbs.

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2.

Add the sugar, eggs, and baking powder; turn the mixture over gently until everything is incorporated.

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3.

Add your sourdough discard, and orange juice, and keep turning the mixture to combine. Check your dough at this point, if it is the right consistency then you won't need the milk.

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4.

Slowly add in the milk, and keep turning the mixture until you have a soft wet dough. You might not need all the milk.

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5.

Add in your orange zest, and a large handful of raisins, mix to combine.

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6.

Sprinkle half of the remaining flour on a clean surface, then tip the dough out on top. Sprinkle the remaining flour on top of the dough.

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7.

Fold the dough in half, then turn the dough 90 degrees and fold again. Repeat until you have a smooth dough.

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8.

Sprinkle some more flour on the dough, and using a rolling pin roll out the dough until it's about 1 inch thick. Or alternatively you can shape it into a cirlce and cut it into triangles.

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9.

Lift the dough slightly and drop it back down on the counter, this helps activate the baking powder.

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10.

Take a round pastry cutter and dip it into some flour, cut round out of your dough and place them on a lined baking tray.

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11.

You can re-work the dough a couple of times until it's completely used, but the first scones will be the fluffiest.

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12.

At this point I like to rest my scones in the fridge for about half an hour.

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13.

To bake; pre-heat the oven to 180C Fan/200C/400F.

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14.

Place the scones at least 1 inch apart and glaze with the beaten egg. Make sure the egg doesn't run down the side of the scones as this will effect the rise.

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15.

Bake for fifteen minutes, or until they are risen and golden on top.

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16.

You can freeze these scones and bake them from frozen, you can also keep them in the fridge overnight and bake them in the morning.

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17.

Enjoy!