“I adapted this recipe from my "delicious tea scones" one, after making 3 jars of marmalade which failed to set! It was a great way to use up all that marmalade syrup, in a way which didn't end in the garbage bin. Although I haven't tried it, I am sure any good marmalade would do the trick in the place of "liquid marmalade."”
12 scones

Ingredients Nutrition


  1. Combine the sugar, salt, baking powder, and flour. I usually do 2/3 white, and 1/3 wholewheat flour for a slightly grainy look.
  2. Add the butter with your hands, until the mixture looks crumbly.
  3. In a smaller separate bowl, blend the eggs and milk, then add these to the above, not mixing thoroughly.
  4. Now, measure out 1/4 cup marmalade (or less) and gradually add the full amount of marmalade until a satisfactory taste level is reached. I usually do the full 1/2 cup, but do as you please- not everyone likes marmalade as much as I do!
  5. Roll into a flat-ish disc about 1 1/2" thick. Cut into 12 triangles/square shapes. Place on a baking sheet lined with parchment paper for an easy cleanup.
  6. Bake for 10-15 minutes at 425F until golden brown. For an elegant look, bake for the last 3-5 minutes with brown sugar sprinkled on top.
  7. Finally, enjoy! These are best when served hot.

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