Double orange scones with orange butter
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Flour | |
| 3 | Sugar | |
| 2½ | Baking powder | |
| 2 | Orange peel; grated | |
| ⅓ | Butter | |
| ½ | Mandarin orange; chopped s | |
| ¼ | Milk | |
| 1 | Egg; beaten slightly | |
| 1 | Sugar | |
| Orange butter: | ||
| ½ | Butter; soften | |
| 2 | Orange marmalade | |
Directions
Heat oven to 400. Lightly grease cookie sheet. In large bowl, combine flour, 3 T. sugar, baking powder and orange peel. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add orange segments, milk and eggs. With fork, stir just until mixture leaves sides of bowl and soft dough forms.
Turn dough out on floured surface and knead lightly 10 times. On cookie sheet, roll or pat into 6-inch circle. Sprinkle with 1 T. sugar. Cut into 8 wedges; separate slightly. Bake at 400 for 15-20 min. Beat butter in small bowl until light and fluffy; stir in marmalade. Serve with warm scones. (8 Scones) FROM: SHERYL JEFFRIES (PVJP03B)