Remove the pan from the heat and whisk in the sugar, orange juice, orange zest and salt. Whisk in the yolks until smooth.
Pour the orange curd through a strainer into a bowl. Let cool. Refrigerate covered until ready to serve. Makes 1 1/2 cups
Sift all the dry ingredients in a large bowl. Cut in the cold butter with two knives, or use hands to mix. Stir in raisins, orange juice, and zest.
Make a well in the center of the bowl and add buttermilk. Mix with a spoon until combined. Do not overmix.
With floured hands, on a floured surface pat into a circle 3/4 inch thick. Cut into triangles or use a cookie cutter.
Place on a greased sheet pan or parchment paper. Brush each scone with orange juice and sprinkle with sugar.
Bake for 14-18 minutes. Serve warm.
Seville oranges, tangerines, or any orange can be substituted in this recipe. Tip: The original recipe calls for 12 sugar cubes dipped in orange juice and pressed into each scone before baking. This makes a delicious scone if served alone.