Creamy Orange Scones
With their bright orange topping of marmalade, and creamy interior accented by
both orange zest and vanilla, these scones are reminiscent of one of our favorite
summertime taste treats: vanilla ice cream with orange sherbet. Unlike most scones,
these require no rolling or shaping; simply dollop batter into a cake pan, top with
marmalade and sparkling sugar, bake, and cut into wedges.
- 3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup (3 1/2 ounces) sugar
- Grated rind (zest) of 1 orange
- 1/2 cup (1 stick, 4 ounces) butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon Fiori di Sicilia flavoring
- 1 cup (8 ounces) buttermilk OR 1 cup (8 ounces) water plus 1/4 cup (1 ounce) buttermilk powder
- 2/3 cup (7 ounces) orange marmalade
- 3 to 4 tablespoons coarse white sugar (sparkling sugar)
- Heat the oven to 400 degrees F. Lightly grease a 9-inch round cake pan.
- In a medium-size mixing bowl, whisk together the flour, buttermilk powder
(if you're using it), baking powder, salt, sugar, and grated rind.
- Cut the butter into the dry ingredients, using your fingers, a pastry fork,
or a pastry blender; you can also do this with an electric mixer. Mix till the
butter is fairly well combined with the flour; a few lumps remaining are OK.
- Whisk together the egg, vanilla, Fiori and buttermilk or water. Add this
to the dry ingredients, stirring gently till everything is well moistened and
- Spread the scone batter in the prepared pan.
- Spread the marmalade atop the
scone batter, gently pushing it down with a fork. Sprinkle with the sugar.
- Bake the scones in a preheated 400 degrees F oven for 30 minutes, or till
the edges are golden brown and a cake tester inserted into the center of one
comes out without crumbs clinging to it.
- Remove the pan from the oven, and after 5 minutes, turn the scones out onto
a rack, jam side up.
- While they’re still warm, cut each round into 12 wedge-shaped scones.
- Serve with additional marmalade and Devon cream, if desired.
Yield: 12 scones
Recipe and photo credit (used with permission):
King Arthur Flour
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