Baking

Sour cream scones with marmalade

Name: Sour cream scones with mixed-citrus and marmalade recipe
Yield: 10-12
Ingredients: 3 1/3 cups (500g) self-raising flour; 1 tsp baking powder; 1/2 cup (110g) caster sugar; 100g unsalted butter, chilled, finely chopped; 500g cold sour cream; 1/4 cup (60ml) cold milk; Double cream, to serve; 500g mixed citrus (we used mandarin, orange, lemon and lime); 1 vanilla bean, split, seeds scraped; 1 cinnamon quill; 2 cups (440g) caster sugar

1 rating

10-12

Sour cream scones with mixed-citrus and marmalade

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by Phoebe Wood

Jul 08, 2021

This Aussie favourite proves you can use up loose ends in the fridge and pantry with a terrific result.

3 1/3 cups (500g) self-raising flour
1 tsp baking powder
1/2 cup (110g) caster sugar
100g unsalted butter, chilled, finely chopped
500g cold sour cream
1/4 cup (60ml) cold milk
Double cream, to serve

Mixed citrus marmalade (makes 3 cups)

500g mixed citrus (we used mandarin, orange, lemon and lime)
1 vanilla bean, split, seeds scraped
1 cinnamon quill
2 cups (440g) caster sugar

Method

1.

For the marmalade, halve the citrus, then thinly slice to 3mm thick. Place sliced citrus, including the peel, in a saucepan with 3 cups (750ml) water. Add the vanilla and cinnamon, and bring to a simmer over medium heat. Simmer for 20-25 minutes until the liquid is reduced by about two- thirds. Add the sugar and stir to dissolve, then rapidly simmer for 20-25 minutes until thickened. (To test the consistency of the marmalade, place a small amount in a small saucer in the freezer, once cold it should be thick and jammy.) Store in sterilised jars or serve immediately with scones.
2.

Preheat oven to 200°C. Lightly grease a 20cm x 30cm lamington pan. Place flour, baking powder and sugar in a bowl with a pinch of salt flakes and stir to combine. Rub in the butter with your fingertips. Using a butter knife, gradually ‘cut’ the sour cream into the flour to form a soft dough, then use the butter knife to stir in the milk. Turn out onto a clean work surface and gently knead together (do not overwork the dough). Pat out to a 2cm-thick rectangle and, using an 8cm pastry cutter, cut out 10-12 rounds, gently re-kneading dough if needed.
3.

Place scones on prepared tray and bake for 25-30 minutes until golden and cooked through. Cool slightly before serving. Halve scones and spread with mixed citrus marmalade. Serve with double cream.