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Categories:
all-purpose sugar baking powder salt baking soda ground ginger ground cloves buttermilk orange marmalade cold unsalted butter
Viewed: 38 - Published at: 8 years agoIngredients
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- Scant 1/4 teaspoon ground cloves
- 1 cup buttermilk
- 1/2 cup orange marmalade
- 1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons softened butter
Method
- Preheat the oven to 425.
- Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, ginger and cloves.
- Using a pastry blender or 2 knives, cut in the cold butter until the mixture resembles small peas.
- Stir in the buttermilk, then turn the dough out onto a lightly floured surface and knead just until it holds together; don't overwork it.
- Divide the dough into 4 pieces and roll each piece into a 7-inch round.
- In a bowl, combine the softened butter with half of the marmalade and spread half on each of 2 dough rounds, to within 1/2 inch of the edges.
- Set the remaining 2 dough rounds on top and press the edges together to seal.
- Strain the remaining marmalade and brush it over the rounds.
- Cut each round into 6 wedges and arrange them on the prepared baking sheet.
- Bake in the lower third of the oven for 20 to 25 minutes, or until the scones are golden on both top and bottom and cooked through.
