Orange marmalade scones are filled with bold, citrus flavors to perk up your day. Orange marmalade is in the scone dough and can be used on top too. Serve with tea and clotted cream if you are feeling especially British and are making the most of tea time.
Oranges bring a bright, zesty addition to baked goods over the winter months so today we are bringing you the best of our orange breads from quick breads, to yeast breads and everything in between. Choose oranges– the juice or the zest, marmalade, jams, candied orange peel and more. Just make your bread ORANGE and join us in this month of baking.
Scones in America haven’t reached the same popularity as muffins and I think they need their time to shine. They come together quickly without much fuss– no muffin tin or liners needed just a flat baking sheet will do. The shape is up to you– the more traditional triangle is easily formed by patting the dough into a flattened circle then cutting wedges which you slightly pull apart before baking. Or switch it up– this time I used a round cutter to make circular scones for a change.
These orange marmalade scones started with a recipe I found in The Big Book of Bread, a Betty Crocker Book. The original recipe found here finds its orange flavor in orange zest, mandarin orange segments and an orange butter made with marmalade.
I didn’t have mandarins on hand so I substituted 1/2 cup of freshly made orange marmalade for the mandarins. The dough was therefore slightly stickier than intended so I also added another 1/2 cup of flour.
Instead of the orange butter topping I chose to brush a touch more marmalade on the warm scones, making a sticky glaze that really emphasized the orange flavor waiting tucked inside these scones that were just calling out for a first bite.
If you like scones, you’ll enjoy these strawberry scones too! Scones are perfect for Mother’s Day recipes.
- 2 1/2 cups all purpose flour
- 3 Tablespoons sugar, divided
- 2 1/2 teaspoons baking powder
- 2 teaspoons grated orange peel (orange zest)
- 1/3 cup cold butter, cut in small cubes
- 1/2 cup orange marmalade plus 2 Tablespoons for glaze
- 1/4 cup milk
- 1 egg
- Heat oven to 400 degrees F. Prepare baking sheet with parchment or silicone baking mat.
- Mix flour, 2 Tablespoons sugar, baking powder, and orange peel. Use a pastry blender (or two knives in the criss-cross method) to cut in the butter until the mixture has butter the size of small peas. Fold in 1/2 cup marmalade, milk and egg. Stir gently until dough forms.
- Empty dough out onto a lightly floured surface. Knead the dough about 8-10 times or until it comes together in a smooth ball. Pat the dough into a round circle about an inch and a half thick. Cut into wedges and pull apart to separate slightly. Alternatively use a biscuit or cookie cutter to cut 2 1/2 inch rounds.
- Sprinkle with remaining Tablespoon of sugar then bake for 15-20 minutes or until golden. Remove scones from oven and brush the warm scones with the remaining marmalade. Serve immediately.
Please see original recipe at this website:
Serving Size:1 scone
Amount Per Serving: Calories: 204Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 159mgCarbohydrates: 35gFiber: 1gSugar: 13gProtein: 4g
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.