Orange Marmalade Scones

Posted 23 April 2013 by

In honour of St George’s Day, I thought I’d bake something quintessentially English — scones. Ok, ok I know… they’re Scottish really, but that’s a hell of a lot closer than Greece, which is where old (young?) George was from. Anyway. Not just any scones, but orange marmalade scones; I thought marmalade added a bit of an English Breakfast touch to the affair.

Orange Marmalade Scone

They’re kind of delicious. Not too much sugar, so they’re not overly sweet, and the marmalade adds a lovely rich orange flavour. Now, I’m not saying that Paddington Bear would forgo his marmalade sandwiches for these, but he’d definitely have one or two for afters.

orange maramalade scone

Ingredients (makes 12 scones):

  • 350 g (13 oz; 3 cups) self-raising flour
  • 1 tsp cream of tartar
  • pinch of salt
  • 40 g (1 ½ oz; 7 tsp) caster sugar
  • zest of 1 orange
  • 100 g (3 ½ oz; 7 tbsp) unsalted butter, softened
  • 50 g (1 ¾ oz) orange marmalade (a rich, thick-cut one if possible)
  • 150 ml (5 fl oz) milk (you might not need it all)

Grease two baking tins. Stir together the flour, sugar, cream of tartar, orange zest and salt. Gently rub the butter into the dry ingredients, taking care not to overwork it too much.

Rubbing together flour and butter

Add the marmalade and the milk, a little at a time. Stir it in with a knife, until it comes together to form a dough. You may not need all the milk for this.

Adding marmalade into flour mix

Roll the dough out (or pat it with your hands) so that it’s about 1.5 cm deep.

Marmalade scone dough rolled out

Cut scones out using a biscuit/cookie cutter. Shape together the extra bits that are left and cut out again. Brush the scones with a little milk.

Uncooked marmalade scones in a baking tin

Bake the scones at 200°C (390°F) for about 15-20 minutes, or until light brown in colour.

MArmalade scones cooling on a wire rackAn orange marmalade scone, sliced

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