Best 5 Marmalade Barley Scones Recipes

MARMALADE BARLEY SCONES

Steps:

• Place a rack in center of oven and preheat to 350 degrees. Rub a baking sheet lightly with butter. Sift dry ingredients into a large bowl, pouring back into bowl any remaining bits of grain or other ingredients in sifter.
• Cut butter into 1/2-inch piecesand add to dry mixture. Rub butterbetween your fingers, breaking itinto smaller bits. Continue rubbinguntil pieces range from rice grainto flattened pea size. The faster youdo this, the more solid the butterwill remain, which is important forthe success of the recipe.
• In a small bowl, whisk togetherbuttermilk and egg until thoroughlycombined. Scrape buttermilk andegg into dry mixture and mix untilbarely combined.
• Use a pastry scraper or a spatula to transfer dough to a well-floured surface. If dough is too sticky to handle, dust it with flour and fold it together a few times. Divide dough into 2 pieces. Flour your hands and pat each piece of dough into a disk about 3/4 inch thick and 7 inches in diameter.
• Cover one disk with marmalade.Top with other disk andpress down gently so that doughsettles into marmalade. Brushdough lightly with melted butterand sprinkle with sugar.
• Use asharp knife to slice circle into8 triangular wedges on bakingsheet, leaving a few inchesbetween them. Chill until firm,about 30 minutes.
• Bake for 22 to 26 minutes,rotating sheets halfway through.Scones are ready when tops aregolden brown and some marmaladehas bubbled over. To keepscones from sticking to pan, slidea thin spatula underneath themwhile they're still warm and transferto a baking rack. Scones arebest eaten warm from oven or laterthat same day.

BASIL MARMALADE SCONES

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in basil. Whisk eggs and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 5 times., Divide dough in half. Transfer one portion to a baking sheet coated with cooking spray. Pat into a 7-in. circle. Spread marmalade to within 1/2 in. of edge. Pat remaining dough into a 7-in. circle. Place over marmalade; seal edges. Cut into eight wedges, but do not separate. , Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

MARMALADE SCONES

Steps:

• Combine the sugar, salt, baking powder, and flour. I usually do 2/3 white, and 1/3 wholewheat flour for a slightly grainy look.
• Add the butter with your hands, until the mixture looks crumbly.
• In a smaller separate bowl, blend the eggs and milk, then add these to the above, not mixing thoroughly.
• 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!
• 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.
• 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.
• Finally, enjoy! These are best when served hot.

GINGER ORANGE MARMALADE SCONES!

Steps:

• Heat oven to 400°F.
• Mix flour, sugar, baking powder, salt and ginger together.
• Add the egg, marmalade and mix.
• Add in the butter and use a fork or pastry cutter to blend into mixture until it is crumbly.
• Add milk slowly and mix until the dough comes together. Add more milk if needed. Dough should come together so that you can roll it out.
• Place dough on a board and gently bring it together.
• Divide into half.
• Press down on each half until a circle is made. Repeat with the other half.
• Using a knife, cut each cirle into 4 and place on parchment lined baking sheet.
• Sprinkle a little sugar on each scone.
• Bake for 10 minutes or until golden brown.

CLASSIC SCONES WITH JAM & CLOTTED CREAM

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
• Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
• Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
• Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
• Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.