We finally got a break from the rainy weather this morning, long enough for me to bake these unique and delicious Creamy Orange Scones from King Arthur. Once you make the batter, all you have to do is pat the dough into your 10 inch dutch oven, top with marmalade and bake for 25-30 minutes in a hot oven. Since they have the marmalade on the outside you have to keep an eye on them, the sugar will caramelize as if under a hot broiler. I started with 10 coals in a ring around the bottom with 22 on top. After 20 minutes I gave them a peek, noticed they were browning rather quickly and removed some coals from the center of the lid. These really are so creamy and moist, more like a scone-cake. Very easy to make, just be careful when you cut them, the marmalade is extremely hot, there is nothing like piping hot sugar to give you a nasty burn.
Just a quick tip, if you don't have buttermilk on hand, pour a tablespoon of white vinegar into a one cup measure then top it off with milk. Stir it well and let it sit for a few minutes before using in your recipe.
Creamy Orange Scones
3 cups all-purpose flour
4 tsp baking powder
3/4 tsp salt
1/2 cup sugar
grated rind (zest) of 1 orange
1/2 cup (1 stick) iced cold butter, cut into tiny pieces
1 large egg
1 tsp vanilla extract
1 cup buttermilk
3/4 cup orange marmalade
Lightly oil or spray 10 inch dutch oven; line with parchment paper.
In medium-sized bowl, whisk together the flour, baking powder, salt, sugar and grated rind.
Cut the butter into the dry ingredients with pastry blender, your fingers, or fork.
Mix until the butter is fairly well combined with flour, a few lumps remaining are OK.
Whisk together the egg, vanilla and buttermilk.
Add wet ingredients to flour mixture, stirring gently until everything is well moistened and just combined.
Spread the scone batter in prepared dutch oven.
Spread the marmalade atop the scone batter, gently pushing it down with a fork.
Bake at 400 degrees for 25-30 minutes, adjusting coals halfway through cooking time if necessary.
Scones are done when edges are golden brown and a cake tester inserted into the center comes out clean.
Cool in dutch oven for 10 minutes before lifting out onto platter.
Carefully cut into 8 wedges as marmalade topping is very hot; serve warm.
|Gently pat dough into parchment lined dutch oven|