Marmalade Scones

Perfect for a weekend breakfast treat. Made very easily and so scrumptious eaten while still warm, slathered in butter.

The quantity below makes about 7 or 8 scones, using a 2 inch cutter, but very easily doubled, of course. Or make larger scones, but increase the baking time a tad if you do. Pre heat your fan oven to 200C

8 oz plain flour

2 teaspoons baking powder

pinch salt

2 oz butter

a tablespoonful of caster sugar [optional]

4 tablespoons marmalade [thick cut and strong!]

3 fl oz of whole or buttermilk

In a medium bowl, mix the flour, bp and salt, rub in the butter until it resembles fine breadcrumbs. Stir in your marmalade then mix in enough of the milk to make a soft, but not sticky dough.

Roll the dough out on a lightly floured surface until about ¾ of an inch thick. Using the plain side of your cutter, that has been dipped into flour, cut out rounds and place on a greased baking sheet. Knead the trimmings and re use.

Brush with a little milk and bake for about 13-15 mins. Cool on a rack for a while, split, then butter before tucking in! You can also split and toast them, especially when starting to go stale.

Note: They freeze perfectly. Bag them up when just cold and pop in a microwave for a minute or so.

Just delicious.

Note: I added no sugar, following the old recipe but you can add some caster sugar to the flour if you wish.