Irish Scones with Kumquat Marmalade

Irish Scones Recipe | ZoëBakes | Photo by Zoë François

I fell mad in love with Ireland and have had the good fortune to visit a couple of times. My first stop after the long flight was to a farm, where I had my first Irish scone with marmalade. The love affair with the country and its scones was set in that moment. Like biscuits or pie dough here in America, there seems to be a scone recipe for every household in Ireland. The one constant is the quality of the butter and dairy used to make them. This is such a simple recipe and the butter makes all the difference, so go with a good one. I used Kerrygold, because I met the farmers and cows while in Ireland and know its incredible. You can use any “European” style butter, because it has a higher fat content than most American brands. The other thing I associate with Irish scones is the shape, round. I like a tall scone, so I press the dough into a thick mass before cutting out the shape. The bigger the scone, the more surface there is to spread it with marmalade. Every table in Ireland served scones with a jar of marmalade, which pretty much satisfies all my needs. I LOVE marmalade! It is the perfect balance of sweet and bitter. It is bright in color and flavor and goes with scones or ice cream or just a spoon. I made this kumquat “marmalade” by just cooking down fresh kumquats with sugar, that’s it. No pectin to deal with just gentle cooking. Because I am not thickening the juices, this is a bit runnier than a traditional marmalade. Works brilliantly for me.

Watch me make the marmalade on my Instagram stories!

Irish Scones with Kumquat Marmalade Recipe | ZoeBakes | Photo by Zoë François Read More

Cardamom Enriched Sweet Dough

Cardamom Enriched Sweet Dough

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Ingredients

  • 1 3/4 cups (420ml) lukewarm water
  • 1 tbsp granulated yeast
  • 1 tbsp kosher salt
  • 1/2 tsp ground cardamom optional
  • 4 large eggs
  • 1/2 cup (170g) honey
  • 8 tbsp (113g) unsalted butter melted
  • 7 1/2 cups (1060g) bread flour

Instructions

  • Mixing and storing the dough: In a 5-quart container, mix Mix the yeast, salt, eggs, honey, and melted butter with the water. Add the flour, then use a spoon, Danish dough whisk or stand mixer fitted with paddle attachment to mix until uniform. Cover (not airtight) and allow to rise at room temperature for about 2 hours.
  • Dough can be used as soon as it’s chilled after the initial rise, or frozen for later use. Refrigerate remainder in a non-airtight lidded container and use over the next 5 days. Beyond that, the dough stores well in the freezer for up to four weeks in an airtight container. Freeze in one-pound portions.
  • When using frozen dough, thaw in refrigerator for 24 hours before use, then allow usual rest and rise times. Defrost dough overnight in the refrigerator if frozen.

For Cinnamon Bun Epi on Instagram

  • Start with a buttery, rich dough. I used the recipe above, cardamom is optional. Divide the dough and flatten into 2 approximately 10 x 18" rectangles.
  • Make a cinnamon sugar mixture (mix 1/3 cup sugar + 2 tbsp. cinnamon) and sprinkle half over one rectangle of dough, then repeat with the second rectangle.
  • Roll the dough up lengthwise (the long way). Stretch the log to 36 inches and snip the dough at a 20 degree angle into 3-inch long sections and place into a generously buttered epi pan.
  • The pointy end of each should be facing out (see video). Overlap the pieces in the pan. Cover the dough with the epi pan lid and rest for 30 minutes.
  • Preheat the oven to 350°F and place rack on bottom shelf. Bake for about 15 minutes covered, then uncover and continue baking 15 more minutes.
  • Serve with cream cheese frosting and almonds, if desired!
Tried this recipe?Let us know how it was!