From the Kitchen of The Pearl of Seneca Lake B & B
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.
Orange Marmalade Scone Recipe
3 cups flour
4 tsp baking powder
¾ tsp salt
½ cup sugar
Grated rind of 1 orange
½ cup butter
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.
Whisk together and add to dry ingredients until everything is well moistened and well 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 (requires 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.