BASIL MARMALADE SCONES
Orange marmalade and fragrant basil give these delightful scones a slightly sweet, garden-fresh flavor. They're tender and moist and perfect with morning or afternoon tea. -Hannah Wallace, Wenatchee, Washington
Provided by Taste of Home
Time 35m
Yield 8 scones.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in basil. Whisk eggs and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 5 times., Divide dough in half. Transfer one portion to a baking sheet coated with cooking spray. Pat into a 7-in. circle. Spread marmalade to within 1/2 in. of edge. Pat remaining dough into a 7-in. circle. Place over marmalade; seal edges. Cut into eight wedges, but do not separate. , Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 224 calories, Fat 6g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 308mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
GINGER ORANGE MARMALADE SCONES!
Yummy in your tummy! A subtle taste of ginger combined with orange marmalade. What's not to like? All wrapped up in a mouth-watering melt-in-your mouth scone!
Provided by cfletcher
Categories Scones
Time 18m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Mix flour, sugar, baking powder, salt and ginger together.
- Add the egg, marmalade and mix.
- Add in the butter and use a fork or pastry cutter to blend 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 roll it out.
- Place dough on a board and gently bring it together.
- Divide into half.
- Press down on each half until a circle is made. Repeat with the other half.
- Using a knife, cut each cirle into 4 and place on parchment lined baking sheet.
- Sprinkle a little sugar on each scone.
- Bake for 10 minutes or until golden brown.
MARMALADE SCONES
I adapted this recipe from my "delicious tea scones" one, after making 3 jars of marmalade which failed to set! It was a great way to use up all that marmalade syrup, in a way which didn't end in the garbage bin. Although I haven't tried it, I am sure any good marmalade would do the trick in the place of "liquid marmalade."
Provided by Lieutenant Ducky
Categories Scones
Time 50m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine the sugar, salt, baking powder, and flour. I usually do 2/3 white, and 1/3 wholewheat flour for a slightly grainy look.
- Add the butter with your hands, until the mixture looks crumbly.
- In a smaller separate bowl, blend the eggs and milk, then add these to the above, not mixing thoroughly.
- Now, measure out 1/4 cup marmalade (or less) and gradually add the full amount of marmalade until a satisfactory taste level is reached. I usually do the full 1/2 cup, but do as you please- not everyone likes marmalade as much as I do!
- Roll into a flat-ish disc about 1 1/2" thick. Cut into 12 triangles/square shapes. Place on a baking sheet lined with parchment paper for an easy cleanup.
- Bake for 10-15 minutes at 425F until golden brown. For an elegant look, bake for the last 3-5 minutes with brown sugar sprinkled on top.
- Finally, enjoy! These are best when served hot.
MARMALADE BARLEY SCONES
These homey, rustic scones are made with buttermilk barley dough and spill over with sunny citrus marmalade. Vary the filling to suit your taste; for a kid-friendly option, try strawberry or raspberry jam.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8
Number Of Ingredients 13
Steps:
- Place a rack in center of oven and preheat to 350 degrees. Rub a baking sheet lightly with butter. Sift dry ingredients into a large bowl, pouring back into bowl any remaining bits of grain or other ingredients in sifter.
- Cut butter into 1/2-inch piecesand add to dry mixture. Rub butterbetween your fingers, breaking itinto smaller bits. Continue rubbinguntil pieces range from rice grainto flattened pea size. The faster youdo this, the more solid the butterwill remain, which is important forthe success of the recipe.
- In a small bowl, whisk togetherbuttermilk and egg until thoroughlycombined. Scrape buttermilk andegg into dry mixture and mix untilbarely combined.
- Use a pastry scraper or a spatula to transfer dough to a well-floured surface. If dough is too sticky to handle, dust it with flour and fold it together a few times. Divide dough into 2 pieces. Flour your hands and pat each piece of dough into a disk about 3/4 inch thick and 7 inches in diameter.
- Cover one disk with marmalade.Top with other disk andpress down gently so that doughsettles into marmalade. Brushdough lightly with melted butterand sprinkle with sugar.
- Use asharp knife to slice circle into8 triangular wedges on bakingsheet, leaving a few inchesbetween them. Chill until firm,about 30 minutes.
- Bake for 22 to 26 minutes,rotating sheets halfway through.Scones are ready when tops aregolden brown and some marmaladehas bubbled over. To keepscones from sticking to pan, slidea thin spatula underneath themwhile they're still warm and transferto a baking rack. Scones arebest eaten warm from oven or laterthat same day.
Nutrition Facts : Calories 311 g, Cholesterol 61 g, Fiber 3 g, Protein 5 g, Sodium 383 g
OATMEAL SCONES
Pecans and oatmeal take center stage in these tender treats from Margaret Wilson. "They are delicious with jam or marmalade," says the Hemet, California reader. "I also like them with sharp cheddar cheese or a dab of relish at supper."
Provided by Taste of Home
Time 40m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- Sprinkle oats onto an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.
Nutrition Facts :
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