Gruyère Scones with Orange Marmalade
This is an elegant example of sweet-meets-savory. Gruyère complements sweet and slightly tart orange marmalade for a delightful treat that can be enjoyed for brunch or afternoon tea. You’ll need a candy thermometer to get the marmalade just right.
Ingredients
SCONES
- 1/4 cup unsalted butter grated
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1 lemon zested and juiced
- 1 cup plus 1 tablespoon
- heavy cream divided 1 egg, beaten
- 1/2 cup roughly grated 5-month Gruyère
- Clotted cream for serving, optional
MARMALADE
- 3 oranges cut into 1/4-inch slices
- 1 lemon
- 4 cups sugar
Instructions
SCONES
- Evenly spread grated butter on a baking tray and freeze for 20 minutes.
- Combine flour, baking powder, and salt in a large bowl. Sieve to mix well. Add frozen butter and, using your hands, rub the mixture together for 2 minutes to create pea-size balls.
- Whisk together lemon juice, 1 cup heavy cream, and egg in a separate bowl. Pour into the flour mixture. Hand-mix for a few minutes until loosely combined. Fold in cheese and lemon zest.
- Place dough on a floured work surface and gently knead. Don’t overmix.
- Roll out dough into an 8-inch circle, roughly 1-inch thick. Wrap in cling wrap and refrigerate for 30 minutes.
- Heat oven to 375°F.
- Once chilled, cut dough into 6 triangle pieces. Place on a parchment lined–baking tray and brush each with the remaining heavy cream.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center of each scone comes out clean.
- Remove from oven and cool on a rack for 30 minutes.
MARMALADE
- Combine all ingredients with 4 cups water in a large saucepan fitted with a candy thermometer.
- Cook over medium-low heat, stirring occasionally, until the mixture reaches 220°F, about 2 hours.
- Pour the marmalade into a mason jar to cool before serving. Leftovers can be stored in the refrigerator for up to 10 days.
TO SERVE
- Top scones with orange marmalade and a generous scoop of clotted cream.
Derek Bissonnette
A former chef who worked in bakeries and three Michelin-starred restaurants throughout America and Europe, Derek Bissonnette has switched gears and now documents his passion for creating food with his camera (One Cheese, Five Ways, p. 25). Derek is the author and photographer of six cookbooks and is currently working on his seventh. He combines his skills for recipe development, styling, and photography at his studio in Saco, Maine.
