Recipe for the Weekend | Cardamom & Orange Scones


It is beginning to feel very wintery! Celebrate with a warming cup of tea and one of these Cardamom & Orange Scones from Yvette van Boven’s Home Made Winter.

Cardamom & Orange Scones

FOR ABOUT 12 SCONES

4 cups (500 g) self-rising flour

3 tbsp superfine sugar

pinch of salt

3 tbsp (40 g) butter

1 cup (250 ml) milk

3 tbsp (65 g) marmalade

1 tsp freshly ground cardamom seeds

for the glaze

¼ cup (85 g) marmalade

2 tbsp water

1 tsp freshly ground cardamom seeds

grated zest of 1 orange

for the mascarpone cream

1 tbsp orange blossom water

1 tbsp honey

1 cup plus 1 tbsp (250 g) mascarpone

 

Make the scones: Sift the flour, sugar, and salt into a bowl. Cut the butter into small chunks and add it to the flour mixture; use a fork to work the mixture into a crumbly dough. Add the milk, marmalade, and cardamom. Work the mixture quickly and lightly into a smooth dough. Don’t knead too long or the scones will be tough.

On a lightly floured surface, roll out the dough to ¾-inch (2- cm) thick. With a cutter or drinking glass, cut 1½-inch (6-cm) rounds. Place them on a baking sheet lined with parchment paper. Reroll the scraps and cut more rounds.

Let the scones stand for 15 minutes before baking, or make them the night before and let them rest in a cool spot.

Preheat the oven to 450°F (240°C). That’s hot!

Bake the scones for 12 to 15 minutes, until golden brown.

Make the glaze: In a saucepan, heat the marmalade with 2 tbsp water, stir in the cardamom, then press the mixture through a sieve into a bowl.

Brush the scones with the syrup and sprinkle them with the orange zest.

Make the cream: Fold the orange blossom water and honey into the mascarpone and whip until airy.

Serve the scones with the mascarpone cream.

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Published in 2012 by Stewart, Tabori & Chang | An imprint of Abrams | © 2012 Yvette van Boven