Hot marmalade scones

Brushed with a honey glaze, these citrusy scones are heavenly served straight out of the oven with a hot pot of tea waiting.

  • 20 mins cooking
  • Makes 16 Item
  • Print


Hot marmalade scones
  • 3 cup (450g) self-raising flour
  • pinch salt
  • 40 gram (1½ ounces) butter
  • 1/4 cup (55g) caster (superfine) sugar
  • 1 teaspoon grated orange rind
  • 1 teaspoon grated lemon rind
  • 2 eggs
  • 1 cup (250ml) buttermilk
  • 1/2 cup (170g) orange marmalade
  • 1 tablespoon honey
  • 1 teaspoon grated orange rind, extra


Hot marmalade scones
  • 1
    Preheat oven to 220°C/425°F. Grease a 22cm (9-inch) square cake pan.
  • 2
    Sift flour and salt into a medium bowl; rub in butter with your fingertips. Add sugar and grated rinds. Whisk egg and buttermilk together until just combined; pour over dry ingredients. Use a flat-bladed knife to cut the milk mixture through the flour mixture to make a soft dough.
  • 3
    Turn dough onto a floured surface; divide into two portions. Using your hands, flatten each portion into a 22cm (9-inch) square. Thinly spread marmalade on one square, place second square on top. Using a floured knife, cut into 16 squares. Place squares, just touching, in pan.
  • 4
    Bake scones 20 minutes or until tops are golden and sound hollow when tapped. Place, top-side up, onto a wire rack.
  • 5
    Heat honey in a small saucepan over low heat until runny; stir in extra rind. Brush glaze over scones.

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