Marmalade Scones

There is nothing better to have on a spring afternoon than a freshly baked scone. These are flavoured with marmalade which makes them slightly tart and perfect to pair with jam. The most important things to remember when making scones is to not work the dough too much to keep them light. 

Recipe - Makes 10 

• 250g self-raising flour
• 1 tsp baking powder
• 60g margarine, diced
• 45g caster sugar
• 80g marmalade
• 1 egg, beaten
• 100ml milk

Put the flour and baking powder in a bowl. Add the butter and rub in to form breadcrumbs. Stir in the sugar and marmalade. Whisk the milk and egg together in a jug and slowly pour this into the dry ingredients, mixing until a sticky dough is formed. Tip onto a lightly floured work surface and fold the dough in half then turn 90 degrees. Repeat this a few times then press out to 2.5cm thick. 

Preheat the oven to 220C. Meanwhile, dip a 6cm diameter fluted cutter into flour and use to cut rounds of the dough. Arrange on a lined baking tray fairly close together. Bring the off-cuts together and cut out more scones. Brush the tops with the leftover milk mix, ensuring it doesn't dribble down the sides. 

Bake on the top shelf of the oven for 12-15 minutes or until golden brown. Remove from the oven and place on a wire rack to cool.