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Citrus Nut Scones With Orange Butter
Chef:  Jean Lorenz - Sanford, CO          Category:  Breads


2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
2-1/2 teaspoons baking powder
1/3 cup butter
2 teaspoons orange peel, grated
2 teaspoons lemon peel, grated
1/2 cup walnuts, finely chopped
1/4 cup milk
1 large egg, beaten
1/2 cup butter, softened
2 tablespoons orange marmalade

Directions: Lightly grease cookie sheet. In large bowl, combine flour, sugar, salt, baking powder. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add walnuts and orange and lemon peel, mix well. With fork, stir in milk and egg just until mixture leaves sides of bowl and soft dough forms. Turn dough out on floured surface and knead lightly a few times. Divide dough in half. On cookie sheet pat out each into a 6 to 8 inch circle. Sprinkle with sugar. Cut into 6 wedges and separate slightly. Bake at 400°F for 15 to 18 minutes until golden brown. To prepare orange butter, in a small bowl beat butter until light and fluffy, stir in marmalade. Serve with warm scones.