Ingredients

Instructions

Heat oven to 400º F. Coat large cookie sheet with no-stick spray. Place muffin mix in large bowl. Cut in butter with pastry blender until texture of small peas. Stir in sour cream until combined and mixture forms large clumps.

Press together with floured hands. Place on lightly floured surface. Press together and knead 3 to 4 times until smooth ball forms. Pat out into a 6-inch circle. Cut into 8 wedges with large knife or pizza cutter. Place on prepared pan. Bake 12 to 15 minutes or until light golden brown. Cool 2 minutes on pan. Gently remove to cooling rack.

Stir together cream cheese, sugar, orange peel and orange juice in medium bowl until well blended. Serve with scones.