If, like me, you have a plethora of unused post-Christmas marzipan this is a great way to put it to good use. The two eponymous flavours are great together. What’s more is that these are wonderfully light, soft scones.

Makes: about 10 scones

Level: Easy

Time: 30 – 35 min hands on, then 10 – 16 min oven time + cooling

Need: Just basic stuff: baking trays, cutter, bowls etc. but use your mixer if you like.

Ingredients

125ml/4½fl oz milk or buttermilk or a Greek yogurt/milk mixture
1 medium orange
½ tsp orange extract/flavouring (optional)
500g/18oz self-raising flour
pinch of salt
1 tsp bicarbonate of soda
140g/5oz cold butter, cubed
100g/3½oz caster sugar
100g/3½oz marzipan pieces, rolled into small balls (add a little more if you have a very sweet tooth.)
60g/2oz dried fruit (sultanas, raisins etc.)
½ egg, beaten – for glazing

Method

If you don’t have any buttermilk use 100g/3½fl oz milk or Greek yogurt + 25ml/1fl oz lemon/orange juice.

1. Preheat the oven to 210°C / Fan190°C / 410°F / Gas 6. Line two baking trays with parchment.

2. Stir the zest and juice of the orange into the buttermilk/milk mixture. Add in the orange extract (if using) Stir to mix and set aside.

3. Sift the flour into a mixing bowl or the bowl of your food processor. Add in the salt, bi-carbonate of soda and butter. Either rub in using finger tips or pulse briefly in the processor to create a breadcrumb texture.

4. Stir in the sugar, then the marzipan pieces and the dried fruit.

5. Make a well in the centre then gradually add the liquid. Mix to create a soft dough. You may not need all the liquid or possibly a little extra. (Use milk or orange juice.)

6. Turn out onto a lightly floured surface and knead briefly, just to bring it together, then roll out to about 3cm – 4cm thickness. Cut out scones using a 6cm round cutter. (Don’t twist the cutter.) Place on the baking trays and brush the tops with beaten egg.

7. Bake for 12 – 16 minutes or until well risen and golden brown. Place on a wire rack to cool.

N.B. If I’m baking scones on two trays I like to turn them around and swap their shelves half way through the bake. Even with a fan oven I find this gives me a more even bake. Sometimes I even add a second egg wash, but I have to work quickly.

I hope you enjoy these scones. For more scone recipes click here. If you’d like to make a comment or ask a question please go to the contact page, or have a look at the rest of my site for lots of other great sweet and savoury recipes.

Here’s a varied selection that may be of interest to you:

Rhubarb, Almond and White Chocolate Cake – An impressive showstopper with an unusual flavour combination