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Double Orange Scones with Orange Butter

From THE FIRELIGHT INN ON OREGON CREEK BED AND BREAKFAST
Scones
2 cups flour
1/4 cup sugar, divided
2 1/2 tsp. baking powder
2 tsp. grated orange peel
1/2 cup butter
1/2 cup chopped mandarin orange segments, drained
1 egg lightly beaten
1/2 cup milk

Orange Butter
1/2 cup butter, softened
2 Tbsp. orange marmalade

Scones: Combine flour, 3 Tbsp. sugar, baking powder and orange peel. Using pastry blender, cut butter until texture resembles coarse crumbs. Stir in orange segments, milk and egg; mix with fork just until soft dough forms. On floured surface, knead dough lightly 10 times. Roll or pat dough to form 6" circle on greased baking sheet. Sprinkle with 1 Tbsp. sugar. Cut into 8 wedges, separating slightly. Bake at 400 degrees for 15-20 minutes or until golden brown.

Orange Butter: Cream butter until light and fluffy. Stir in marmalade. Serve with warm scones.