Sherry Yard, Traditional English Scones

2 cups all-purpose flour 1/4 cup sugar 1/2 tspn baking soda 1/2 tspn cream of tartar 1/8 tspn salt 4 ounces ( 1 stick cold unsalted butter cut into 1/2 inch pieces) 1 tblspn grated orange zest 1 large egg 1/4 cup heavy cream 1/4 cup milk 1/3 cup fat raisins 1. Place racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. 2. Sift together the flour, sugar, baking soda, cream of tartar, and salt intot he bowl of a stand mixer fitted with the paddle attachement. Add the butter and orange zest and mix on low speed for 1 minute, until the butter and flour are broken down into pieces the size of walnut meats. Use your thumb and forefinger to flatter the "walnuts." Then take up the mixture and rub briskly between your hands. 3. In a seperate bow, whisk the together the egg cream, and milk. Add to the flour mixture along with the fat raisins, if using, and blend at low speed just until the dough comes together, about 10 seconds. If it seems dry, add a bit more cream or milk, a tblsn at a time. 4. Line your work surgace with parchment, dust the parchment with flour, and scrape out the dough. Shape into an inch square about 1 inch thick. You can use a rolling pin for this. Cut the dough into 2 inch squares. If making triangles cut the squares in half on the diagonal. Flip the scones over and place on the parchment lined pans. Brush with milk, and sprinkle with sugar if desired.