DOUBLE ORANGE SCONES WITH ORANGE BUTTER

FOR THE SCONES:
1 (11 oz) can mandarin oranges, drained and broken up
1 cup flour
1 cup whole wheat flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons sugar
2 teaspoons orange rind
1/3 cup light margarine, cut up
1/3 cup skim milk
1/4 cup Egg Beaters 99% egg substitute
1 tablespoon sugar
FOR THE ORANGE BUTTER:
1/2 cup butter or margarine, softened
2 tablespoons orange marmalade

TO MAKE THE SCONES:
Preheat oven to 400 degrees F. Lightly grease a baking sheet.

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

Combine flours and next 4 ingredients; cut in margarine with a pastry blender until crumbly. Add orange sections, milk, and egg, stirring just until moistened.

Turn dough out onto a lightly floured surface; knead 5-6 times. Pat into an 8-inch circle on a lightly greased baking sheet. Cut into 8 wedges; separate wedges slightly. Sprinkle with 1 tbsp. sugar.

Bake at 400 degrees F for 20 minutes or until lightly browned. Serve with Orange Butter

TO MAKE THE ORANGE BUTTER:
Combine butter and orange marmalade, stirring until well-blended.

Makes 1/2 cup

Makes 8 scones
Adapted from unknown source