Side Pannel
White Chocolate Orange Marmalade Scones
White Chocolate Orange Marmalade Scones
- Recipe Submitted by maryjosh on 11/05/2019
Ingredients List
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ginger
- 1/2 teaspoon table salt
- 1/4 cup granulated sugar
- 6 tablespoons chilled butter, cut into little pieces
- 1 egg
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 cup orange marmalade or candied kumquats
- 2 tablespoons coarse sugar
- For the drizzle: about 1/3 c. white chocolate chips (or white chocolate) + 1 - 2 Tablespoons fat free half & half or milk
Directions
Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
In a bowl combine flour, baking powder, baking soda, ginger and salt. Stir in sugar.
Add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I use my fingers–it’s messy, but fun!)
In a separate bowl, whisk the egg, then stir in the buttermilk, vanilla, and marmalade and stir to mix all together.
Stir the egg mixture into the flour mixture and mix until just blended (dough will be soft and wet).
Dust the dough with a bit more flour and, either on a floured surface or directly in the bowl, knead lightly 3-4 times. Either on a floured surface or directly on the baking sheet, pat or roll dough into a circle about 1/2 inch thick. Cut dough into wedges. If desired, separate the wedges so they each bake separately (or you can bake them all together and cut later). Sprinkle scones with the coarse sugar. Bake scones for 12-14 minutes or until golden brown. Remove from oven and let cool a bit.
Melt the white chocolate and stir in some half & half or milk to thin. Drizzle over the scones. Let set until the white chocolate sets and serve.
In a bowl combine flour, baking powder, baking soda, ginger and salt. Stir in sugar.
Add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I use my fingers–it’s messy, but fun!)
In a separate bowl, whisk the egg, then stir in the buttermilk, vanilla, and marmalade and stir to mix all together.
Stir the egg mixture into the flour mixture and mix until just blended (dough will be soft and wet).
Dust the dough with a bit more flour and, either on a floured surface or directly in the bowl, knead lightly 3-4 times. Either on a floured surface or directly on the baking sheet, pat or roll dough into a circle about 1/2 inch thick. Cut dough into wedges. If desired, separate the wedges so they each bake separately (or you can bake them all together and cut later). Sprinkle scones with the coarse sugar. Bake scones for 12-14 minutes or until golden brown. Remove from oven and let cool a bit.
Melt the white chocolate and stir in some half & half or milk to thin. Drizzle over the scones. Let set until the white chocolate sets and serve.
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