Regardless what the thermometer says, autumn is here and winter will follow. Roll up those sleeves, heat up some tea or coffee and get your behind into the kitchen and start baking and cooking. Here’s an interesting combo of bittersweet marmalade, fragrant cardamom and creamy rich butter and cream. If you pay attention and do it right, you’ll create a fantastic delight!
Orange Marmalade And Cardamom Scones
For the Scones
4 cups (500 g) self-rising flour
3 tablespoons superfine sugar
Pinch of salt
3 tablespoons (40 g) butter
1 cup (250 ml) milk
3 tablespoons (65 g) marmalade
1 tsp freshly ground cardamom seeds
For the Glaze
1/4 cup (85 g) marmalade
2 tablespoons water
1 teaspoon freshly ground cardamom seeds
Grated zest of 1 orange
For the Mascarpone Cream
1 tablespoon orange blossom water
1 tablespoon honey
1 cup plus 1 tablespoon (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 3/4-inch (2-cm) thick. With a cutter or drinking glass, cut 1 1/2-inch (6-cm) rounds. Place them on a baking sheet lined with parchment paper. Re-roll 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.