From the Kitchen of The
Dundee, New York
Orange Marmalade Scones
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.
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.