Cut in shortening; add egg and orange juice. Stir well.
Knead on lightly floured board 6 times. Roll into an 8-inch square
1/2 inch thick. Cut square into quarters, each quarter into half diagonally, then
each triangle in half to yield 16 scones of equal size.
Place on baking sheet, indent
centers and fill each with 1/2 teaspoon orange marmalade.
Bake for 10 minutes.
Serve hot with butter and marmalade.
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