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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I adapted this recipe from my delicious tea scones one, after making 3 jars of marmalade which failed to set! It was a great way to use up all that marmalade syrup, in a way which didn't end in the garbage bin. Although I haven't tried it, I am sure any good marmalade would do the trick in the place of liquid marmalade. Ingredients:
1/4 cup sugar |
3/4 teaspoon salt |
4 cups flour |
4 teaspoons baking powder |
1/2 cup butter |
2 eggs |
3/4 cup milk |
1/4-1/2 cup marmalade, to taste |
2 tablespoons brown sugar (optional) |
Directions:
1. Combine the sugar, salt, baking powder, and flour. I usually do 2/3 white, and 1/3 wholewheat flour for a slightly grainy look.
2. Add the butter with your hands, until the mixture looks crumbly.
3. In a smaller separate bowl, blend the eggs and milk, then add these to the above, not mixing thoroughly.
4. Now, measure out 1/4 cup marmalade (or less) and gradually add the full amount of marmalade until a satisfactory taste level is reached. I usually do the full 1/2 cup, but do as you please- not everyone likes marmalade as much as I do!
5. Roll into a flat-ish disc about 1 1/2 thick. Cut into 12 triangles/square shapes. Place on a baking sheet lined with parchment paper for an easy cleanup.
6. Bake for 10-15 minutes at 425F until golden brown. For an elegant look, bake for the last 3-5 minutes with brown sugar sprinkled on top.
7. Finally, enjoy! These are best when served hot.
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