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!
Ingredients
- 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)
- Sugar
Instructions
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Heat oven to 400 degrees F.
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Mix flour, sugar, and baking powder, salt & gingers together.
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Add the egg, marmalade and mix.
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Add in the butter and use a fork or a pastry blender to cut into mixture until it is crumbly.
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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.
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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.
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Divide dough in half.
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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.
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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).
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Sprinkle a little sugar on each scone.
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Bake for 10 minutes or until golden brown.
Romance….Manawa style!
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