Marmalade Scones

 

I wanted to bake something special to mark Mother's Day.  If my mother was still with us, I would be making her a special meal. It's been six years since we lost her and not a day goes by that I don't think of her and miss her many, many times through the day.

I think she would love these scones.  They are rich and flaky, with just a hint of sweet marmalade tucked into a dip in the center prior to baking. I cut them out with a heart shaped cutter which was meant to signify love in my heart for my mother.

 

The Marmalade I used was some Christmas Marmalade that I had leftover from Christmas. It had cranberries and a bit of spice in it.  It had a nice bit of tartness from the orange and the cranberries and of course the cranberries tinted the marmalade a pretty pinkish color.

Just right to enjoy with some Pink Lemonade Tea. Mom wouldn't have enjoyed a flavored tea like that. I only drink herbal teas, so I do enjoy a variety of infusions.  Mom would probably have wanted a cup of coffee with hers.

You could of course split them and fill them with some whipped cream or clotted cream if you have it.  That would be totally lovely.

I enjoyed mine just as is with a hint of sweet from both the marmalade and the sweet lemon glaze on top. Very moreish. I could have eaten two of them, but I resisted.  They will freeze if you can't eat them all.

If you decide to freeze some of them, don't glaze them until you decided to thaw them out and serve them. 

In any case, if you are looking for something special to bake for mom or yourself this weekend, you can't go too far wrong with these delicious scones!  They are quite simply fabulous!

 

WHAT YOU NEED TO MAKE MARMALADE SCONES

Just a few simple ingredients.  I bet you have everything you need to make these easy scones right now!

For the scones:

• 2 cups (250g) all-purpose plain flour
• 1/2 cup (100g) caster sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 6 TBS (86g) butter, cut into small cubes
• 1 cup (240ml) heavy cream
• orange marmalade (homemade or store bought)

For the glaze:

• 1 1/2 cups (190g icing sugar, sifted
• the juice of 1 lemon (or as needed)

 

Don't use self-rising flour for this recipe. Plain all-purpose flour is best. Caster sugar is a very fine granulated sugar. You can use regular granulated sugar, but the texture might not quite be the same. To be on the safe side, blitz the sugar for a few seconds in a food processor to make it finer. 

I used cold butter right from the refrigerator. Just regular salted butter.  I use butter sticks which makes it really easy to measure. In any case I have given the weight in grams. 

I used whipping cream. That is pretty much the only heavy cream you can get where I live. In the U.K. I would use double cream.

I used Christmas Marmalade which had cranberries in it. It was also nicely spiced. Regular orange marmalade is lovely as is lime marmalade.  I had a half-used jar of Christmas Marmalade that I am trying to use up.

In all truth you could use any kind of jam or preserves.  All work well. Just don't be too overzealous in your use of them. Remember hot jam and preserves expands.  Lemon curd would also be lovely, as would apple jelly.

HOW TO MAKE MARMALADE SCONES

These are a real doddle to make. They always turn out beautiful. Just remember to use a light touch! Overhandling the dough will toughen them.

Preheat the oven to 190*C/375*F/Gas Mark 5. Line two baking sheets with parchment paper and set aside.

Sift the flour into a bowl. Whisk in the baking powder and the sugar.

Drop in the cubes of butter. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

Add the cream, stirring it in with a fork and mixing it in until the mixture forms a soft dough. Knead several times to really bring it all together and then turn the dough out onto a lightly floured surface.

Roll the dough out until it is about 1/2 inch thick. Cut out with a sharp heart shaped metal cookie cutter that is about 3 inches across at its widest point.

 

Place onto the prepared baking sheets, leaving a good two inches between each. Reroll any scraps and cut out more hearts until you have used all the dough.

Gently make an indentation into the center of each heart using the back of a teaspoon or one of your fingers.

Spoon a heaped half teaspoon of marmalade into the middle of each indentation.

Place into the heated oven and bake for 20 to 25 minutes, or until the edges are golden brown.

 

Remove from the oven and let sit for 5 minutes before removing the scones to a wire rack to finish cooling completely.

Mix together all the glaze ingredients in a medium sized bowl, mixing them until smooth and only adding enough water to give you a thick drizzle consistency.

Using a teaspoon, drizzle the lemon drizzle diagonally across the cooled scones. Let set for about 30 minutes before serving.

 

I enjoyed one of these scones fresh from the oven (cooled) with  nice hot cup of Pink Lemonade Tea.  I got this tea from Tealish and its really delicious.  I can't wait until it gets a bit hotter temperature wise and I can turn it into Ice Tea.

Anyways, you can enjoy these scones split and topped with cream if you wish, or cream and jam/marmalade. I enjoyed mine just as is and it was beautiful!  Happy Mother's Day to you all!  

 

I am a huge fan of scones, with cream and jam or not. A fresh scone turns a simple cup of tea into a party!  Here are a few more favorite scones I enjoy!

 

HONEY & DATE SCONES - Buttery and flaky, flavored with honey, and filled with stick bits of sweet dates.  These are beautiful served with clotted cream and dulce de leche, or caramel spread. Betcha can't eat just one! 

CLASSIC ENGLISH SCONES - These are the classic scone that you will see on offer in most tea rooms all across the UK.  Tall, light and studded with raisins, these are beautiful served with clotted cream, jam and steaming hot cups of tea.  These are scone perfection and I have included a complete tutorial on scone making. You cannot go wrong! I also have a video here.

Yield: Makes about 12

Author: Marie Rayner

Marmalade Scones

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

These delicious scones are rich and flaky, with a dab of marmalade in the center and a sweet lemon glaze. So good with a hot cuppa!

Ingredients

For the scones:

• 2 cups (250g) all-purpose plain flour
• 1/2 cup (100g) caster sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 6 TBS (86g) butter, cut into small cubes
• 1 cup (240ml) heavy cream
• orange marmalade (homemade or store bought)

For the glaze:

• 1 1/2 cups (190g icing sugar, sifted
• the juice of 1 lemon (or as needed)

Instructions

1. Preheat the oven to 190*C/375*F/Gas Mark 5. Line two baking sheets with parchment paper and set aside.
2. Sift the flour into a bowl. Whisk in the baking powder and the sugar.
3. Drop in the cubes of butter. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
4. Add the cream, stirring it in with a fork and mixing it in until the mixture forms a soft dough. Knead several times to really bring it all together and then turn the dough out onto a lightly floured surface.
5. Roll the dough out until it is about 1/2 inch thick. Cut out with a sharp heart shaped metal cookie cutter that is about 3 inches across at its widest point.
6. Place onto the prepared baking sheets, leaving a good two inches between each. Reroll any scraps and cut out more hearts until you have used all the dough.
7. Gently make an indentation into the center of each heart using the back of a teaspoon or one of your fingers.
8. Spoon a heaped half teaspoon of marmalade into the middle of each indentation.
9. Place into the heated oven and bake for 20 to 25 minutes, or until the edges are golden brown.
10. Remove from the oven and let sit for 5 minutes before removing the scones to a wire rack to finish cooling completely.
11. Mix together all the glaze ingredients in a medium sized bowl, mixing them until smooth and only adding enough water to give you a thick drizzle consistency.
12. Using a teaspoon, drizzle the lemon drizzle diagonally across the cooled scones. Let set for about 30 minutes before serving.

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