Name: Cardamom marmalade scones
Cook time: 15 min
Total time: 15 min
Ingredients: 2 1/2 cup (375g) self-raising flour; 1 teaspoon ground cardamom; 30 gram butter; 2 teaspoon orange rind, grated; 1 tablespoon caster sugar; 1/3 cup (80ml) orange marmalade; 1 cup (250ml) milk, approximately; 125 gram butter; 1 tablespoon orange marmalade

Ingredients

2 1/2 cup (375g) self-raising flour

1 teaspoon ground cardamom

30 gram butter

2 teaspoon orange rind, grated

1 tablespoon caster sugar

1/3 cup (80ml) orange marmalade

1 cup (250ml) milk, approximately

125 gram butter

1 tablespoon orange marmalade

Method

1.Preheat oven 240°C (22°C fan forced).

2.Grease 23cm square slab cake pan. Sift flour and cardamom into large bowl, rub in butter. Add rind, sugar and marmalade, stir in enough milk to mix to a soft, sticky dough.

3.Turn dough onto floured surface, knead until smooth. Press dough out to 2cm thickness, cut into 5cm rounds, place onto prepared pan.

4.Bake about 15 minutes. Serve with marmalade butter.

5.To make marmalade butter, beat butter in small bowl with electric mixer until as white as possible, stir in marmalade.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories