Marmalade Scones
Treat yourself to the perfect balance of buttery, flaky goodness and citrusy sweetness with these irresistible Marmalade Scones. Crafted with cold, cubed butter for a tender crumb and a luscious layer of marmalade tucked between soft dough, these scones offer a delightful surprise in every bite. With a quick prep time of just 15 minutes, they’re perfect for breakfast, brunch, or an elegant tea-time spread. A golden egg wash adds a bakery-quality finish, while the warm, zesty flavor of marmalade makes them utterly unforgettable. Serve these scones fresh from the oven with a dollop of clotted cream or a drizzle of honey for a comforting treat that’s sure to impress. Keywords: marmalade scones recipe, easy scones, citrusy baked goods, brunch ideas, tea-time recipes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (cold and cubed)
- 0.75 cups Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 cups Marmalade
- 1 large Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl, mix together the heavy cream and vanilla extract. Slowly pour this into the dry ingredients, stirring gently until the dough starts to come together.
Turn the dough out onto a floured surface and knead it lightly, just until it holds together. Be careful not to overwork the dough.
Pat the dough into a 1-inch-thick circle. Spread the marmalade over half of the circle, leaving a small border around the edges. Fold the other half of the dough over the spread marmalade, gently pressing the edges to seal.
Cut the folded dough into 8 equal wedges, like a pie. Transfer the wedges to the prepared baking sheet, spacing them apart.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush this mixture lightly over the tops of the scones for a golden finish.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and puffed.
Remove the scones from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serve warm with extra marmalade or clotted cream, if desired.
Nutrition Facts
Calories |
2718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 2136 mg | 93% | |
| Total Carbohydrate | 269.8 g | 98% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 75.7 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 135 mg | 10% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 412 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
