Lemon Marmalade Scones
We know how popular afternoon tea is becoming but sometimes
its nice to put a slight twist on it. We spotted a new marmalade from
Strawberry Fields Foods called Lemon Tea Marmalade and thought it would taste
great with Lemon Marmalade Scones! So we have written this recipe to use with either StrawberryFields Foods marmalade or another marmalade (preferably lemon) of your choice.
its nice to put a slight twist on it. We spotted a new marmalade from
Strawberry Fields Foods called Lemon Tea Marmalade and thought it would taste
great with Lemon Marmalade Scones! So we have written this recipe to use with either StrawberryFields Foods marmalade or another marmalade (preferably lemon) of your choice.
The Ingredients:
360g NEILL’S®Self Raising Flour
90g Butter
40g Caster Sugar
180ml Milk
2tsp Vanilla Extract/Essence
1tsp Baking Powder
1 Beaten Egg for brushing scones
100ml Whipping Cream
Some Lemon Marmalade
Recommended Equipment for this recipe:
Food Mixer (Recommended Bosch MUM46A1)
Silpat Non Stick Baking Sheet
Roul’Pat Non Stick Worktop Sheet
Joseph Joseph Nest9 Bowls
The How-To:
Preheat oven to 200c
Add the flour, sugar, baking powder and butter to a large
bowl (no need to sieve flour).
bowl (no need to sieve flour).
Using your hands rub these ingredients together until you
get a bread crumbs consistency.
get a bread crumbs consistency.
Heat the milk in a saucepan or microwave until luke warm (Do
not boil).
not boil).
Remove from heat and stir in the vanilla extract/essence.
Pour the flour mixture into a food mixer and attach the
dough hook.
dough hook.
Turn the mixer on low speed and slowly pour the milk into the
centre.
centre.
Mix this together until a dough forms, do not over mix.
Flour a work surface and pour out the dough.
Sprinkle with flour, fold and turn, sprinkle with more flour.
Do this 3 or 4 times until it becomes less sticky.
Do this 3 or 4 times until it becomes less sticky.
No need to roll out this dough, simple press down until
about 1.5 inches high.
about 1.5 inches high.
Using a cookie cutter cut out the scones and place on a
baking tray. This recipe makes about 9 or 10 Scones.
baking tray. This recipe makes about 9 or 10 Scones.
**Top Tip – Dip your cookie cutter in flour before making
each cut. This stops it sticking as much**
each cut. This stops it sticking as much**
Leave some space between each scone as they do expand
slightly.
slightly.
Brush the top of each scone with a little beaten egg. This
makes them a nice golden brown.
makes them a nice golden brown.
Try not to get any egg on the sides of the scones as this
will stop them rising.
will stop them rising.
Bake in the centre of the oven for 10 mins. Remove and allow
to cool.
to cool.
When almost cool beat the whipping cream in the food mixer
using the balloon whisk attachment for a few mins until the cream becomes
stiff.
using the balloon whisk attachment for a few mins until the cream becomes
stiff.
Using a knife or spatula spread a little of the cream onto
the bottom half of a sliced scone and then add a little lemon marmalade on top.
Gentle add the top half of the scone and press down gently.
the bottom half of a sliced scone and then add a little lemon marmalade on top.
Gentle add the top half of the scone and press down gently.
You’re Done!
