Ginger Orange Marmalade Scones Recipes

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.

Steps:

• In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, ginger, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Whisk sour cream and egg; add to dry ingredients just until moistened. Stir in orange zest., Turn onto a floured surface; knead 8-10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut each into six wedges. , Separate wedges and place 1 in. apart on ungreased baking sheets. Sprinkle with remaining sugar. Bake at 400° for 10-12 minutes or until lightly browned. Serve warm.

Steps:

• In a bowl, combine the flour, 2 TBLS sugar, baking powder, ginger, salt and baking soda.
• Cut in butter until mixture resembles coarse crumbs.
• Combine the egg, sour cream, and orange peel; add to crumb mixture and stir until a soft dough forms.
• Turn onto a floured surface; knead 5-6 times.
• Divide dough in half.
• Pat each portion into a 7" circle; cut each into 6 wedges.
• Seperate wedges and place 1" apart on ungreased baking sheets.
• Sprinkle with remaining sugar.
• Bake at 400 degrees for 10-12 minutes or until lightly browned.

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.

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix flour, granulated sugar, ginger, baking powder, orange peel and salt until blended. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in 3/4 cup whipping cream and the orange juice until soft dough forms.
• On lightly floured surface, pat dough into 7-inch circle. Cut into 8 wedges. Place wedges 2 inches apart on cookie sheet. Brush dough with 2 tablespoons whipping cream.
• Bake 15 to 18 minutes or until golden brown. In small bowl, mix powdered sugar and enough milk until thin enough to drizzle. Drizzle over scones. Serve warm.