Ginger Orange Marmalade Scones Recipes

ORANGE GINGER SCONES

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.

ORANGE GINGER SCONES

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.

GINGER ORANGE MARMALADE SCONES!

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.

ORANGE-GRAPEFRUIT MARMALADE WITH GINGER

Steps:

• Cut fruit in half, squeeze out juice and pulp, discard seeds. The volume of this should be approximately 4 cups. Remove zest, this should yield approximately 1/2 cup. Transfer juice, pulp and zest to a large glass bowl. Cover and refrigerate for 24 hours. This helps the peel to soften.
• After soaking, put the citrus in a large stockpot. Add 6 cups of water, simmer for 1 1/2 hours. A sample of the peel should feel quite tender if rubbed between fingers. Add sugar and ginger. Bring to a boil, stirring constantly with a wooden spoon. Boil hard for 20 minutes until sugar is dissolved and mixture is thickened. If the mixture foams up, add a pat of butter and the froth will subside.
• Test for jell-point: drop a small amount of hot marmalade on a chilled plate. Return to the freezer for 1 minute. If surface forms a skin, it has reached jelling point, if still syrupy, continue cooking and test again in 5 minutes.
• Remove from heat, stir in pectin. Cool for 15 minutes, spoon into half-pint sterilized jars leaving 1/4-inch headspace and seal.
• ** Recipe Note: Traditionally the citrus seeds and pith are enclosed in a nylon bag and boiled along with the juice/pulp. This releases the natural pectin that is stored in that part of the orange. For time and ease, we eliminated that step and used store-bought fruit pectin. It worked very well.
• ***To sterilize the canning jars, wash the containers in hot, soapy water and rinse. Boil them in a large pot for 10 minutes. Keep the jars in hot water until ready to use to prevent the jars from cracking. Dry with paper towels before filling with marmalade. Once filled, put on lids and collar. Boil again for 10 minutes to seal the jars.

MARMALADE SCONES

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.