From the Kitchen of The
Dundee, New York
www.thepearlofsenecalake.com
Orange Marmalade Scones
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This recipe came from King
Arthur Flour. I have changed the recipe to make individual scones. They use a
9” round cake pan. They also call for an
orange flavored extract that I use, Fiori di Sicilia, (available from King Arthur Flour),
but orange extract can be used. I usually roll out the dough and cut it into biscuit shapes.
Whisk together:
3
cups flour
4
tsp baking powder
¾
tsp salt
½
cup sugar
Grated
rind of 1 orange
Cut in the
butter, using your fingers, a pastry fork, a pastry blender or an electric
mixer. The butter lumps are important to ensure
flaky, tender scones.
½
cup butter
Whisk together
and add to dry ingredients until everything is well moistened and just
combined:
1
large egg
1
tsp vanilla extract
¼
tsp Flori di Sicilia flavoring (or ½ tsp orange extract)
1
cup buttermilk (or
1 cup of milk and 1 tbsp white vinegar or
lemon juice. Let sit about 5 minutes.)
Spread the scones on a buttered cookie sheet. Flatten with wet hands and make
an indentation with your finger in each center.
In each indentation add a tsp marmalade:
about 2/3 cup orange marmalade
(total)
Sprinkle
each scone with sugar. I always refrigerate until ready to bake.
Bake in
preheated 400 deg oven for about 18 minutes.