Fortnum's Marmalade Scones recipe

Here to disrupt your Afternoon Tea with zesty aplomb is our recipe for this citrusy twist on a classic. Not for the faint-hearted: there will be blood (orange marmalade).

What you'll need

MAKES 12.

400g '00' flour

20g baking powder

1/2 teaspoon salt

115g cold unsalted butter, diced

140ml whole milk

120g Fortnum's Burlington Breakfast Marmalade

1 egg, lightly beaten, to glaze

Icing sugar, for dusting

Clotted cream and extra marmalade to serve

What to do

1. Sift the flour, baking powder and salt into a bowl, then add the butter.

2. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.

3. Add the milk and marmalade, then use a spoon or palette knife to mix into a soft dough; do not over-mix or the scones will be heavy. Cover the bowl and leave to rest in the fridge for 30 minutes.

4. On a lightly floured work surface, roll out the dough to about 3cm thick. Cut out rounds with a 5.5cm cutter, re-rolling the trimmings and cutting again if necessary.

5. Place the scones on a baking sheet lined with baking parchment. Brush with the beaten egg and leave to rest in the fridge for another 30 minutes. Meanwhile, preheat your oven to 180C/Gas Mark 4.

6. Bake for 12-15 minutes, until well risen and golden brown.

7. Transfer the scones to a wire rack to cool.

8. Dust with icing sugar before serving with lashings of clotted cream and extra marmalade.

Inspiration

Rum-Berry Sponge

Mocha Brownies