Candied peel scones

candied peel scone

It felt like a scone morning this morning. I have made some marmalade and so felt the urge to make scones that would go well with marmalade. I have some candied peel in a kilner jar on the side and so was born a lovely scone.

scones with marmalade

You don’t have to make your own candied peel to make these but I urge you to give it a try. It’s very easy, lasts for ages and is much more delicious than any you can buy. Try the link above for my recipe for candied peel.

Makes 6-8 scones

300g plain flour
1 tsp baking powder
20g caster sugar
50g butter, cut into dice
20g candied peel, cut into small pieces
1 egg
100ml plain yoghurt
50ml milk

Egg wash, made with 1 egg and a dessertspoon of milk whisked together
caster sugar for sprinkling on top

Method

Preheat the oven to 220°c, gas mark 7 or use the floor of the roasting oven of the Aga for ten minutes and then move to the top of the roasting oven for the last two minutes to brown.

I make my scones in a food processor, which makes it easy and quick. Place the flour, baking powder and sugar in the bowl of the processor. Add the butter and pulse until it looks like breadcrumbs. Mix the yoghurt, milk and egg together in a jug and pour into the flour. Add the candied peel. Pulse until it just begins to come together. Tip out onto a surface and bring together into a disc.

If you don’t have a processor then place the flour, baking powder and sugar in a bowl. Add the cubes of butter and rub in using your fingertips. Add the yoghurt, milk and egg (that you have lightly whisked together) and the candied peel and bring together with your hands. This will only take a few seconds.

I then tend to pat the mixture into a round with my hands, but you can use a light touch with a rolling pin, to about 2.5cm thick. Stamp out scones using a biscuit cutter. Do not rotate the cutter, just stamp down and lift out. If you rotate you prevent them rising properly. Re-roll the trimmings and stamp out until you have no mixture left. Place onto a floured baking tray, brush with egg wash just on the top and sprinkle over a layer of sugar. Bake in the preheated oven for 10-12 minutes until golden and crusty on top. Leave for about 2 minutes and then eat. These are best eaten straight out of the oven.

 

 

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7 Responses to Candied peel scones

  1. Yes. Definitely. Tomorrow our baker’s is shut, so this sounds a much better alternative then yomping up town to the next one (our bakers all open at 6.30 so you can be sure of fresh bread for breakfast. One of the things I shall miss about France).

  2. Wonderful, Kath—I still have candied peel left from my pannetonne tragedies of December. Now I ‘ve got your good recipe to use them

  3. You can’t beat scones – much overlooked I think! These sound delicious, though I probably won’t make my own peel – I shall cheat! Iced Fingers look yummy too – I already have those on the ends of my hands (this room is sooo cold and I am not putting the heating on yet!) xCathy

  4. These look perfect to have with a cup of hot tea on a blustery day like today.
    But Spring is not far away.

  5. I have yet to make candied peel – one day! I too use yogurt in my scones, it really does make them much lighter. Your scones look lovely on the beautiful plate.

  6. I haven’t made scones in a while, these look good. Clever way of using an ingredient that seems to come out only a Christmas. Liking it.

  7. Wow Kath, your scones look beautifully flaky around the edges. And homemade peel is the way to go I reckon.

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