DOUBLE-ORANGE SCONES WITH ORANGE BUTTER

1 (11-ounce) can broken mandarin orange sections, drained
1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons grated orange rind
1/3 cup butter, cut up
1/3 cup milk
1 large egg, lightly beaten
1 tablespoon sugar (for topping)

Press orange sections between paper towels to remove excess moisture. Set aside.

Combine flours, sugar, baking powder, salt, and orange rind; cut in butter with a pastry blender until mixture is crumbly.

Add orange sections, milk and egg, stirring just until moistened.

Turn dough out onto a lightly floured surface; knead 5 or 6 times. Pat into an 8-inch circle on a lightly greased baking sheet. Cut into 8 wedges, and place 1 inch apart. Sprinkle with 1 tablespoon sugar.

Bake at 400 degrees F for 20 minutes or until scones are golden brown.

Serve with Orange Butter.

Servings: 8
Source: Dairy Council of California

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ORANGE BUTTER:
1/2 cup butter, softened
2 tablespoons orange marmalade

Combine butter and orange marmalade, stirring until blended. Yields 1/2 cup.