SconesTraditional Recipes

Lemon Marmalade Scones

We know how popular afternoon tea is becoming but sometimes
its nice to put a slight twist on it. We spotted a new marmalade from
Strawberry Fields Foods called Lemon Tea Marmalade and thought it would taste
great with Lemon Marmalade Scones! So we have written this recipe to use with either StrawberryFields Foods marmalade or another marmalade (preferably lemon) of your choice.


The Ingredients:


360g NEILL’S®Self Raising Flour
90g Butter
40g Caster Sugar
180ml Milk
2tsp Vanilla Extract/Essence
1tsp Baking Powder
1 Beaten Egg for brushing scones
100ml Whipping Cream
Some Lemon Marmalade
Recommended Equipment for this recipe:


Food Mixer (Recommended Bosch MUM46A1)
Silpat Non Stick Baking Sheet
Roul’Pat Non Stick Worktop Sheet
Joseph Joseph Nest9 Bowls
The How-To:
Preheat oven to 200c
Add the flour, sugar, baking powder and butter to a large
bowl (no need to sieve flour).
Using your hands rub these ingredients together until you
get a bread crumbs consistency.
Heat the milk in a saucepan or microwave until luke warm (Do
not boil).
Remove from heat and stir in the vanilla extract/essence.
Pour the flour mixture into a food mixer and attach the
dough hook.
Turn the mixer on low speed and slowly pour the milk into the
Mix this together until a dough forms, do not over mix.
Flour a work surface and pour out the dough.
Sprinkle with flour, fold and turn, sprinkle with more flour.
Do this 3 or 4 times until it becomes less sticky.
No need to roll out this dough, simple press down until
about 1.5 inches high.
Using a cookie cutter cut out the scones and place on a
baking tray. This recipe makes about 9 or 10 Scones.
**Top Tip – Dip your cookie cutter in flour before making
each cut. This stops it sticking as much**
Leave some space between each scone as they do expand
Brush the top of each scone with a little beaten egg. This
makes them a nice golden brown.
Try not to get any egg on the sides of the scones as this
will stop them rising.
Bake in the centre of the oven for 10 mins. Remove and allow
to cool.
When almost cool beat the whipping cream in the food mixer
using the balloon whisk attachment for a few mins until the cream becomes
Using a knife or spatula spread a little of the cream onto
the bottom half of a sliced scone and then add a little lemon marmalade on top.
Gentle add the top half of the scone and press down gently.
You’re Done!


BakingBar was launched in 2010 to provide simple and straightforward baking guides and recipes. BakingBar are currently recipe developers for Neills Flour and MyProtein.