Marmalade-Infused Scones
Transform your tea time with these delightful Marmalade-Infused Scones, created from the remnants of my unsuccessful marmalade batch. Rather than discarding my syrupy treasure, I crafted a delectable treat that balances sweetness and citrusy zest. Each scone delivers a warm, buttery flavor complemented by the tangy hint of marmalade, making it the perfect accompaniment to your afternoon tea. You can substitute with your favorite brand of marmalade, allowing for versatility in taste. Enjoy fresh out of the oven for the best experience!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Sugar
1/4 cup (Granulated, for mixing into dry ingredients.)
Salt
3/4 teaspoon (For enhancing flavor.)
Flour
4 cups (All-purpose and/or whole wheat, sifted for dry ingredient mixture.)
Baking Powder
4 teaspoons (For leavening the scones.)
Butter
1/2 cup (Cold, cut into small pieces for mixing.)
Eggs
2 (Beaten, to mix with the milk.)
Milk
3/4 cup (Whole or your preferred type, for mixing.)
Marmalade
1/4-1/2 cup (Liquid, adjusted to your taste preference.)
Brown Sugar
2 tablespoons (Optional, for sprinkling on top before baking.)
Instructions
1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2
In a large mixing bowl, sift together the flour, sugar, salt, and baking powder. For added texture, consider using 2/3 all-purpose flour and 1/3 whole wheat flour.
3
Using your fingers or a pastry cutter, incorporate the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
4
In a separate bowl, whisk together the eggs and milk until well combined, then pour them into the flour mixture, mixing gently until just combined. Avoid overmixing.
5
Begin by adding 1/4 cup of marmalade to the dough, tasting as you go until you reach your preferred level of tart sweetness (up to 1/2 cup if desired).
6
Transfer the dough to a lightly floured surface and shape it into a disc about 1.5 inches thick.
7
Cut the disc into 12 equal triangles or squares and place them onto the prepared baking sheet.
8
If desired, to achieve a beautiful finish, sprinkle brown sugar over the scones before baking.
9
Bake for 10 to 15 minutes or until the scones are golden brown on top. Keep an eye on them toward the end to prevent over-browning.
10
Serve warm, preferably straight from the oven, and enjoy the delightful fusion of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Marmalade-Infused Scones?
Marmalade-Infused Scones are a delightful tea-time treat featuring a warm, buttery flavor complemented by the tangy hint of marmalade.
What inspired this specific recipe?
This recipe was created as a creative way to use the remnants of an unsuccessful, syrupy marmalade batch rather than discarding it.
What temperature should I preheat the oven to?
The oven should be preheated to 425 F (220 C).
How should I prepare the baking sheet?
You should line a baking sheet with parchment paper to prevent sticking.
Which dry ingredients need to be sifted together?
You should sift together the flour, sugar, salt, and baking powder.
Can I use whole wheat flour in this scone recipe?
Yes, for added texture, you can use a mix of 2/3 all-purpose flour and 1/3 whole wheat flour.
How should the butter be incorporated?
Using your fingers or a pastry cutter, incorporate the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
What type of butter should I use?
The recipe calls for 1/2 cup of cold butter cut into small pieces.
How are the wet ingredients prepared?
Whisk together the 2 eggs and 3/4 cup of milk in a separate bowl until well combined.
Is there a specific mixing technique for the dough?
Pour the wet ingredients into the flour mixture and mix gently until just combined, being careful to avoid overmixing.
How much marmalade should I add to the dough?
Start with 1/4 cup of marmalade and add more up to 1/2 cup depending on your preference for tart sweetness.
Can I use different types of marmalade?
Yes, you can substitute the marmalade with your favorite brand or type for versatility in taste.
How thick should the dough disc be before cutting?
The dough should be shaped into a disc approximately 1.5 inches thick.
How many scones does this recipe yield?
The recipe yields 12 equal-sized scones.
What shapes can the scones be cut into?
You can cut the dough disc into 12 equal triangles or squares.
How do I achieve a beautiful finish on top of the scones?
Sprinkling 2 tablespoons of brown sugar over the scones before baking will provide a beautiful finish.
How long do the scones need to bake?
Bake the scones for 10 to 15 minutes.
How do I know when the scones are done?
The scones are ready when they are golden brown on top.
What should I look out for at the end of the baking time?
Keep a close eye on them toward the end of the 15 minutes to prevent over-browning.
When is the best time to serve these scones?
They are best served warm, preferably straight from the oven.
What is the role of baking powder in this recipe?
The 4 teaspoons of baking powder act as a leavening agent to help the scones rise.
How much sugar is in the scone dough?
The dough contains 1/4 cup of granulated sugar.
How much salt is required?
The recipe uses 3/4 teaspoon of salt to enhance the flavors.
What kind of milk can be used?
You can use 3/4 cup of whole milk or your preferred type of milk.
Is the brown sugar on top mandatory?
No, the brown sugar topping is optional but recommended for a better finish.
What is the texture of the butter-flour mixture?
It should resemble coarse crumbs before the wet ingredients are added.
What meal is this recipe best for?
These scones are perfect for breakfast, brunch, or afternoon tea.
Why should I avoid overmixing the dough?
Overmixing can lead to tough scones; mixing until just combined ensures a better texture.
How much flour total is needed?
The recipe requires a total of 4 cups of sifted flour.
Can I use liquid marmalade?
Yes, the recipe suggests using liquid marmalade and adjusting the amount to your taste preference.