These delightful scones are infused with a double dose of orange flavor, making them a perfect treat for breakfast or tea time.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the flour, sugar, baking powder, salt, and orange zest.
Grate the orange zest finely to distribute the flavor evenly.
Cut the cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
Ensure the butter is cold to create a flaky texture in the scones.
In a small bowl, whisk together the milk, egg, and orange juice.
Whisking the wet ingredients ensures they are well combined for even mixing.
Gradually add the wet ingredients to the dry mixture, stirring until just combined to form a soft dough.
Avoid overmixing to keep the scones tender.
Turn the dough onto a floured surface and gently knead it a few times. Shape it into a 6-inch circle.
Handle the dough lightly to maintain its softness.
Cut the circle into 8 wedges and place them slightly apart on the prepared baking sheet.
Spacing the scones allows them to bake evenly.
Bake in the preheated oven for 15-20 minutes or until golden brown.
Check the scones towards the end of the baking time to avoid overbaking.
In a small bowl, beat the softened butter until fluffy, then mix in the orange marmalade.
Ensure the butter is soft for easy mixing.
Serve the warm scones with the prepared orange spread.
Serve the scones warm for the best flavor and texture.
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