Double-Orange Scones with Orange Butter

2 c. flour
3 T. sugar
2 ½ tsp. baking powder
2 tsp. grated orange peel
1/3 c. butter or margarine
½ c. mandarin orange segments, chopped and drained
¼ c. milk
1 egg, slightly beaten
1 T. sugar

Heat oven to 400 degrees. Lightly spray cookie sheet with cooking spray. In a large bowl, mix dry ingredients plus orange peel. Cut in 1/3 c. butter, using pastry blender or fork, until mixture looks like coarse crumbs. Add orange segments, milk and egg; stir with fork just until mixture leaves side of bowl and soft dough forms. Place dough on floured surface. Knead lightly 10 times. On cookie sheet, roll or pat dough into 7 in. rounds. Sprinkle with 1 T. sugar. Cut into 8 wedges; separate slightly. Bake 15-20 mins. or until golden brown. Meanwhile in small bowl, beat ½ c. butter until light and fluffy; stir in marmalade. Serve butter with warm scones.

Orange Butter:

½ c. butter or margarine, softened
2 T. orange marmalade

Jeanette L. Guess