Ginger Orange Marmalade Scones Recipes
ORANGE GINGER SCONES
A sprinkling of sugar tops off these tender treats with a touch of sweetness. I like to serve them hot with butter and jam.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 196 calories, Fat 11g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 282mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
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.
ORANGE GINGER SCONES
This is a TOH recipe. I have not tried these yet, but they are in my -want to try- file. They list these as being .23 cents per serving. WOW!
Provided by Tricia Foley
Categories Scones
Time 25m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 198.5, Fat 11.3, SaturatedFat 6.9, Cholesterol 44.3, Sodium 252.1, Carbohydrate 21.2, Fiber 0.6, Sugar 4.3, Protein 3.2
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- Mix flour, 2 Tablespoons sugar, baking powder, and orange peel. Use a pastry blender (or two knives in the criss-cross method) to cut in the butter until the mixture has butter the size of small peas. Fold in 1/2 cup marmalade, milk and egg. Stir gently until dough forms.
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