Prep 30 mins
Cook 20 mins
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."
- 59.14 ml sugar
- 3.69 ml salt
- 946.36 ml flour
- 19.71 ml baking powder
- 118.29 ml butter
- 2 eggs
- 177.44 ml milk
- 59.14-118.29 ml marmalade, to taste
- 29.58 ml brown sugar (optional)
- 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.
Absolutely delicious. I'm thinking this would be a good recipe to try other jams, since sometimes I have a bit of this and a bit of that leftover in the back of the fridge. I divided the dough into 2 pieces, patted each out to a circle and cut into 6 wedges.