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Blood orange and Frangelico marmalade with scones
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Prep Time:
20 minutes
Cook Time:
110 minutes
Total Time:
130 minutes
Blood orange marmalade with a hint of hazelnut-infused Frangelico.
Ingredients:
  • Melted butter, to grease
  • 300g (2 cups) self-raising flour
  • 24.00 gm icing sugar mixture
  • 80g chilled butter, chopped
  • 125ml (1/2 cup) milk
  • Milk, extra, to brush
  • Double cream, to serve
  • 1kg blood oranges, thinly sliced
  • 1L (4 cups) water
  • 1 x 1kg pkt Marmalade Setting Sugar
  • 125ml (1/2 cup) Frangelico liqueur
Instructions:
  • For the blood orange & Frangelico marmalade, start by placing the oranges in a large glass bowl and pouring over the water. Cover and let it soak overnight. Next, transfer the mixture to a large stock pot, bring to a boil, then simmer on medium heat for 45 minutes until the oranges are tender. Add the sugar and Frangelico, stir well, and bring to a boil. Cook for 40 minutes, stirring occasionally, until the mixture thickens and reaches setting point. Test the marmalade's consistency by placing a small amount on a chilled saucer. If it is not set, continue cooking and testing every 5 minutes. To store, follow instructions below.
  • Preheat the oven to a toasty 220°C, then generously brush a baking tray with velvety melted butter.
  • In a large bowl, combine the flour and icing sugar, then rub in the butter with your fingertips until it looks like fine breadcrumbs. Create a well in the center, pour in the milk, and use a knife in a cutting motion to mix until well combined and the mixture starts to come together.
  • Place the dough on a lightly floured surface and bring it together. Roll out the dough with a lightly floured rolling pin until it's about 1.5cm thick. Use a 5cm-diameter pastry cutter, dusted with flour, to cut out 15 scones. Arrange the scones on the baking tray, ensuring they are about 5mm apart. Brush the top of each scone with extra milk. Bake for 10-12 minutes until golden and the scones sound hollow when tapped. Allow them to cool slightly before serving.
  • Garnish with marmalade and cream before serving.

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