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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
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.