Recipe: Double Orange Scones with Orange Butter (using mandarin oranges)

DOUBLE ORANGE SCONES WITH ORANGE BUTTER

1 (11 oz) can broken mandarin orange sections, drained
1 cup all purpose flour
1 cup whole wheat flour
4 tbsp. sugar, divided use
2 1/2 tsp. baking powder
2 tsp. grated orange rind
1/4 tsp. salt
1/3 cup butter, cut up
1/3 cup milk
1 large egg, lightly beaten
Orange Butter (for serving, recipe follows)

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

Combine flours, 3 tablespoons sugar, baking powder, orange rind and salt; cut in butter 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 or 6 times. Pat into an 8-inch circle on a lightly greased baking sheet. Cut into 8 wedges; separate wedges slightly. Sprinkle with the remaining 1 tablespoon sugar.

Bake at 400 degrees for 20 minutes or until lightly browned.

Serve with Orange Butter.

ORANGE BUTTER

1/2 cup butter, softened
2 tbsp. orange marmalade

Combine butter with orange marmalade, stirring until blended.

Makes 8 scones
Source: Southern Living magazine, February 1997