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Title: Double Orange Scones with Orange Butter
Categories: Bread Muffins
Yield: 8 Servings
| 1 | cn | (11 oz) broken mandarin orange sections, drained |
| 1 | c | All-purpose flour |
| 1 | c | Wheat flour |
| 2 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 3 | tb | Sugar |
| 2 | ts | Grated orange peel |
| 1/3 | c | Butter, cut up |
| 1/3 | c | Milk |
| 1 | lg | Egg, lightly beaten |
| 1 | tb | Sugar |
| ****Orange Butter**** | ||
| 1/2 | c | Butter, softened |
| 2 | tb | Orange marmalade |
Press orange sections between paper towels to remove excess moisture; set aside. Combine flours and next 4 ingredients; cut in butter with a pastry blender until crumbly. Add orange sections, milk and egg, stirring just until moistened. Turn dough out onto lightly floured surface; knead 5 or 6 times. Pat into an 8-inch circle on a lightly greades baking sheet. Cut into 8 wedges; separate wedges slightly. Sprinkle with 1 tablespoon sugar. Bake at 400F for 20 minutes or until lightly bowned. Serve with Orange Butter.
Recipe by: Southern Living February 1997 By nancee previous next