Double-Orange Scones and Orange Butter

I made these scones a few weeks ago and they were SO delicious for breakfast!  They would be perfect for a cool fall day or for a Christmas brunch.  The orange butter is simply divine and pairs beautifully with the warm scones.

Double-Orange Scones

2 cups flour
4 Tbsp. sugar, divided
2 1/2 tsp. baking powder
2 tsp. grated orange peel
1/3 cup COLD butter
1/2 cup mandarin orange segments (canned), chopped, drained
1/4 cup milk
1 egg, slightly beaten

Preheat oven to 400 degrees.  Spray a cookie sheet with cooking spray.
In a mixing bowl, combine flour, 3 Tbsp. sugar, baking powder, and orange peel.  Cut in butter using a pastry cutter (or two knives) until mixture resembles course crumbs.  Add mandarin oranges, milk, and egg.  Stir just until a soft dough forms.
Turn dough over onto a floured surface.  Knead gently 10 times.  On a cookie sheet, roll out dough into a 7-inch round. Sprinkle with remaining 1 Tbsp. sugar. Using a pizza cutter, divide into 8 equal wedges. Separate slices slightly.
Bake 15 to 20 minutes or until golden brown.  Meanwhile… prepare the orange butter…

Orange Butter

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

Beat butter until light and fluffy. Stir in marmalade. Serve with warm scones.

Enjoy!

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Linked to:
Tasty Tuesday
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Tuesdays at the Table
Tuesday Night Supper Club
Tatertots & Jello
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