Double Orange Scones with Orange Butter
Yield
servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 3 | tablespoons |
sugar
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| 2 | teaspoons |
orange zest
grated |
|
| ⅓ | cup |
butter
|
|
| ½ | cup |
mandarin oranges
chopped small |
*
|
| ¼ | cup |
milk
|
|
| 1 | each |
eggs
beaten slightly |
|
| 1 | cup |
sugar
|
|
| Orange butter | |||
| ½ | cup |
butter
soften |
|
| 2 | teaspoons |
orange marmalade
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 45 | ml |
sugar
|
|
| 13 | ml |
baking powder
|
|
| 1E+1 | ml |
orange zest
grated |
|
| 79 | ml |
butter
|
|
| 118 | ml |
mandarin oranges
chopped small |
*
|
| 59 | ml |
milk
|
|
| 1 | each |
eggs
beaten slightly |
|
| 237 | ml |
sugar
|
|
| Orange butter | |||
| 118 | ml |
butter
soften |
|
| 1E+1 | ml |
orange marmalade
|
|
Directions
Heat oven to 400. Lightly grease cookie sheet.
In large bowl, combine flour, 3 tablespoon sugar, baking powder and orange peel.
With pastry blender, cut in butter until mixture resembles coarse crumbs.
Add orange segments, milk and eggs. With fork, stir just until mixture leaves sides of bowl and soft dough forms.
Turn dough out on floured surface and knead lightly 10 times.
On cookie sheet, roll or pat into 6-inch circle.
Sprinkle with 1 tablespoon sugar.
Cut into 8 wedges; separate slightly. Bake at 400 for 15 to 20 min.
Beat butter in small bowl until light and fluffy; stir in marmalade.
Serve with warm scones. (8 Scones)
