Double Orange Scones with Orange Butter

2 cups flour
2 1/2 teaspoons baking powder
3 tablespoons sugar
1 teaspoon grated orange rind
1/3 cup butter or margarine
1 (11 ounce) can mandarin oranges, drained
1/4 cup milk
1 large egg, lightly beaten
1 tablespoon sugar

Orange Butter:
1/4 cup butter or margarine, softened
2 tablespoons orange marmalade

Scones: Combine first 4 ingredients in a large bowl; stir well. Cut in butter with pastry blender until mixture is crumbly. Add oranges, milk and egg, stirring just until dry ingredients are moistened. Turn dough out onto a heavily floured surface, and knead lightly 4 or 5 times. Pat dough into a 6-inch circle on a greased baking sheet.

Cut into wedges; separate wedges slightly. Sprinkle with 1 tablespoon sugar.

Bake at 400 degrees F for 15 to 20 minutes or until lightly browned. Serve warm with orange butter

Orange Butter: Combine butter and orange marmalade in a small bowl, stirring well.