Perfect served at a weekend autumn brunch.
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1 3/4 cups all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
2 teaspoons freshly grated orange zest
1/3 cup cold Land O Lakes® Butter, cut into chunks
1/2 cup raisins
2 large Land O Lakes® Eggs, slightly beaten
4 to 6 tablespoons Land O Lakes® Half & Half
1/2 cup Land O Lakes® Butter, softened
2 tablespoons orange marmalade
Heat oven to 400°F.
Combine flour, sugar, baking powder and orange zest in bowl. Cut in 1/3 cup butter until mixture resembles fine crumbs. Stir in raisins, 1 beaten egg and just enough half & half until mixture is moistened.
Turn dough onto lightly floured surface; knead lightly 10 times. Roll into 9-inch circle; cut into 12 wedges. Place 1-inch apart onto ungreased baking sheet. Brush with remaining beaten egg. Bake 10-12 minutes or until golden brown. Immediately remove from baking sheet.
Stir together all orange butter ingredients in bowl; serve with warm scones.