- 3 cups White Pastry Flour
- 2 T Sugar
- 1 T Baking Powder
- 1/8 t Salt
- 8 T Salted Butter, cold
- 3/4 c Sliced Almonds
- 1 jar Quince & Apple Orange Marmalade with Lemons preserves
- 1/2 c Heavy Cream (can substitute lower fat milk, if desired)
Preheat oven to 425 degrees.
Combine all dry ingredients in a bowl or food processor. Add butter in chunks and cut into dry ingredients until it is a coarse meal. Transfer mixture to a bowl if it is not already in one.
Add almonds, marmalade and heavy cream and mix just until incorporated. Be careful not to over work the dough, as it will make for tough scones.
Line a cookie sheet with parchment paper and dust it lightly with flour. Transfer the dough to the cookie sheet and form it into an 8 inch circle. Cut the circle into eighths, but do not separate the segments from each other. They will naturally separate during baking.
Bake the scones for 15 to 20 minutes, until slightly risen and turning golden. Check with a toothpick to make sure they’re done.