Orange Scones with Orange Jam
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Looking to elevate your scone game with a burst of citrusy flavour? These Orange Scones with Orange Jam are a delightful twist on a classic recipe, bringing a burst of citrusy flavour to your breakfast or afternoon tea. Experiment with the serving options to find your perfect combination and enjoy this citrus-infused treat!
One of the secrets to these delectable scones is the use of Orange essential oil, which infuses them with a zesty, citrusy kick. The combination of fresh orange zest and a few drops of orange essential oil creates a flavour explosion that’s sure to awaken your taste buds.
NOTE: This is a vegetarian friendly recipe but not vegan friendly. You could use coconut oil in place of the butter, coconut cream in place of the cream and a chia egg, however the scones won’t be as light. Use coconut sugar in place of the raw sugar; the scones will be a darker colour and not quite as light.
- 2½ cups flour or gluten-free flour
- 2 tbsp organic raw sugar or coconut sugar
- 2 tsp baking powder
- 1 tbsp grated orange zest (orange peel)
- 1/3 cup cold butter, cut in small cubes
- ¾ cup orange marmalade (reserve ¼ cup for glaze)
- ¼ cup milk or coconut milk
- 3 drops Orange essential oil (to taste)
- 1 egg
- Optional for Serving
- Whipped cream or whipped coconut cream
- Orange marmalade/jam or other jams
- Fresh fruit
- 1. Preheat oven to 200C degrees and line a baking tray with baking paper.
- 2. In a medium-large bowl mix together the flour, sugar, baking powder and orange zest. Cut the butter into the flour mixture using a pastry blender or you can use two knives and cut the butter in a crisscross method. Cut in the butter until the mixture has butter pieces the size of small peas.
- 3. Then add in ½ cup of the marmalade, milk, orange oil and the egg and gently stir until a dough forms.
- 4. Place the dough onto a lightly floured surface like a marble board or chopping board (you can cover the board with baking paper, if you like for easy clean-up) and knead the dough approx. 10 times or until it comes together in a smooth ball.
- 5. Form the dough into a round circle approx. 3.5cm thick and then cut the dough into 12 wedges and pull them apart to separate slightly. You can also use a biscuit or cookie cutter to cut the dough into 3.8cm rounds.
- 6. Bake the scones for 15 – 20 minutes or until golden. Remove scones from the oven and brush the warm scones with the remaining marmalade/jam and serve immediately. You can serve with more marmalade/jam and cream, if you like. Store them in an airtight container for 2 – 3 days.
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