Double Orange Scones
Source: Special Choice Recipes, The Complete Menu Cookbook
Yields 8 scones

2 c. all purpose flour
3 Tbls. sugar
2 1/2 tsp. baking powder
2 tsp. grated orange zest
1/4 c. cold butter or margarine, diced
1/2 c. drained, chopped mandarin oranges
1/3 c. skim milk
1 egg, beaten or egg substitute
1 egg white, beaten
1 Tbls. sugar

Preheat oven to 400 degrees F. Lightly coat cookie sheet with cooking spray.

In a large bowl combine flour, 3 Tbls. sugar, baking powder & grated orange zest, mix well. Using a pastry blender, cut in butter or margarine till mixture resembles coarse meal.

Stir in oranges, milk & egg just till the dough leaves the side of the bowl. Turn dough out onto a lightly floured surface & knead lightly 10 times.

Place on a greased cookie sheet & roll or pat dough into an evenly shaped 8 inch circle. Cut into 8 wedges with a sharp knife, separate slightly. Brush with beaten egg white & sprinkle with 1 Tbls. sugar.

Bake 15-16 minutes or till edges are a light brown. Immediately remove from cookie sheet & serve warm.

Variation: To make Cranberry Orange Scones, stir 1/2 cup chopped, fresh cranberries with the oranges, milk & egg.

Tip:Serve scones with orange butter:

In small bowl, beat 1/4 c. butter till light & fluffy. Stir in 1 Tbls. orange marmalade.

To freeze:
Cool baked scones completely, then wrap in plastic bags, pressing out as much air as possible. To reheat, spread frozen scones on cookie sheet & heat for about 5 minutes in a preheated 250 degree oven.