In my quest to try new recipes I stumbled upon Ginger Orange Marmalade Scones. A tasty recipe to be sure, however in the spirit of all cooks everywhere there are some subtle changes that needed to happen. I present the recipe with the “tweaks” below. Enjoy!
- 2 cups flour
- ¼ cup sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt (only add if using unsalted butter, if using salted butter, omit)
- ½ cup (8 Tablespoons) butter, chilled and cut into pieces
- ½ teaspoon ginger
- 1 teaspoon crystallized ginger
- ½ cup orange marmalade (chunky kind with bits of orange peel)
- 1 egg
- ¼ cup milk (if you would like the scone tangier, you can use buttermilk)
Heat oven to 400 degrees F.
Mix flour, sugar, and baking powder, salt & gingers together.
Add the egg, marmalade and mix.
Add in the butter and use a fork or a pastry blender to cut into mixture until it is crumbly.
Add milk slowly and mix until the dough comes together. Add more milk if needed. Dough should come together so that you can pat it out.
Place dough on a board and gently bring it together. You may want to have some flour close by so you can dust the board if need be to keep dough from sticking.
Divide dough in half.
Press down on each half until it is about ½ to 1 inch thick. Use either round or square cutter to cut out your scones. You can also press it into a circle of the same thickness and cut them into wedges, I prefer to use a cutter, it is of course whatever method you like to use.
Place scones on a parchment lined baking sheet (a jelly roll pan works great for this as it has sides and is slightly larger than a standard cookie sheet).
Sprinkle a little sugar on each scone.
Bake for 10 minutes or until golden brown.