Marmalade Scones
Perfect for a weekend breakfast treat. Made very easily and so scrumptious eaten while still warm, slathered in butter.
The quantity below makes about 7 or 8 scones, using a 2 inch cutter, but very easily doubled, of course. Or make larger scones, but increase the baking time a tad if you do. Pre heat your fan oven to 200C
8 oz plain flour
2 teaspoons baking powder
pinch salt
2 oz butter
a tablespoonful of caster sugar [optional]
4 tablespoons marmalade [thick cut and strong!]
3 fl oz of whole or buttermilk
In a medium bowl, mix the flour, bp and salt, rub in the butter until it resembles fine breadcrumbs. Stir in your marmalade then mix in enough of the milk to make a soft, but not sticky dough.
Roll the dough out on a lightly floured surface until about ¾ of an inch thick. Using the plain side of your cutter, that has been dipped into flour, cut out rounds and place on a greased baking sheet. Knead the trimmings and re use.
Brush with a little milk and bake for about 13-15 mins. Cool on a rack for a while, split, then butter before tucking in! You can also split and toast them, especially when starting to go stale.
Note: They freeze perfectly. Bag them up when just cold and pop in a microwave for a minute or so.
Just delicious.
Note: I added no sugar, following the old recipe but you can add some caster sugar to the flour if you wish.
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