From the Kitchen of The Pearl of Seneca Lake B & B

 Dundee, New York




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

tsp salt

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.

cup butter


Whisk together and add to dry ingredients until everything is well moistened and just combined:

1 large egg

1 tsp vanilla extract

tsp Flori di Sicilia flavoring (or 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.