Double-Orange Scones with Orange Butter

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Double-Orange Scones with Orange Butter

Double-Orange Scones with Orange Butter
Number of Servings: 8 Total Preparation Time: 45 minutes
Actual Cooking Time: 15 to 30 minutes Source: Dairy Council of California
Food Groups: Dairy, Fruits, Grains
Holiday: Christmas
Main Ingredient: Rice, Pasta & Bread
Meal Type: Breakfast & Brunch, Dessert, Sauces
Nutrition Content: Good Source of Calcium
Origin: American
Special Features: Kids Can Help Make It , Vegetarian

These scones are great for breakfast or dessert.


1 (11-ounce) can broken mandarin orange sections, drained
1 cup all-purpose flour
1 cup whole wheat flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons sugar
2 teaspoons grated orange rind
1/3 cup butter, cut up
1/3 cup milk
1 large egg, lightly beaten
1 tablespoon sugar
Orange Butter
1/2 cup butter, softened
2 tablespoons orange marmalade


PRESS orange sections between paper towels to remove excess moisture. Set aside.
COMBINE flour and next 4 ingredients; cut in butter with a pastry blender until mixture is crumbly. Add orange sections, milk and egg, stirring just until moistened.
TURN dough out onto a lightly floured surface; knead 5 or 6 times. Pat into an 8-inch circle on a lightly greased baking sheet. Cut into 8 wedges, and place 1 inch apart. Sprinkle with 1 tablespoon sugar.
BAKE at 400 degrees F for 20 minutes or until scones are golden brown. Serve with Orange Butter.
YIELD: 8 servings.

Combine butter and orange marmalade, stirring until blended. Yields 1/2 cup.

Nutrient Information
Calories: 339
Total Fat: 20 g
Saturated Fat: 13 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat:
Sodium: 246 mg
Carbohydrates: 37 g
Protein: 5 g
Fiber: 3 g
Vitamin A: 1102 IU
Vitamin C: 13 mg
Calcium: 120 mg
Iron: 1.7 mg

Cook's Notes: