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.