Recipes: Irish Scones and Kumquat Marmalade

Makes about 1 dozen scones.

Note: From Zoë François of zoebakes.com. High-fat-content European-style butters, such as Kerrygold Pure Irish Butter, Président and Plugrá brands, are available in the dairy section of many supermarkets.

• 4 c. flour, plus more for shaping dough

• 1 tbsp. baking powder

• 1/2 tsp. baking soda

• 1/4 tsp. salt

• 3 tbsp. sugar, plus more for decoration

• 2 c. buttermilk

• 1 egg

Directions

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, soda, salt and sugar. Cut the butter into small pieces and add to the flour mixture. With your fingers, rub the butter into the flour mixture until it resembles cornmeal. The flour mixture should be fully coated with the butter and it will turn creamy in color.

On a lightly floured work surface, pat the dough into a 1-inch-thick rectangle. Use a 3-inch biscuit cutter (or a round cookie cutter) to cut scones into shape, then place scones at least 2 inches apart on prepared baking sheet. Very gently, gather up remaining scraps of dough, press together into a 1-inch thick rectangle and cut out more scones, repeating until all the dough is used.

In a small bowl, beat egg with 1 tablespoon water. Brush the scones with the egg wash, then sprinkle scones with a bit of sugar. Bake until scones are golden brown and set, about 18 to 20 minutes. Remove from oven and serve warm with Kumquat Marmalade (see recipe).

Makes about 2 cups.

Note: The corn syrup is optional, but it keeps the marmalade from crystallizing. From Zoë François.

• 1 lb. kumquats, cut in half lengthwise

• 1 1/2 c. sugar

• 3 tbsp. corn syrup, optional (see Note)

Directions