Fortnum & Mason’s Marmalade Scones

So anyways, when I was making the buttermilk scones from Kate Young’s book the other day Grant said, ‘why can’t you just stick to one scone recipe? Or is this your whole FOMO thing coming out?’

Possibly it is. What if there is another scone recipe out there that’s so amazing I can’t not make it for the rest of my life? Instead, I lifted my chin to its most haughty and said, ‘I’m trying out other recipes as a public service to my readers.’ When he didn’t look convinced, I added, ‘there are different scones for different moods.’

I think he understood that. So last weekend when I decided to make marmalade scones he simply shrugged. ‘And what mood are these for?’

‘These are because it’s the Queen’s Birthday holiday everywhere but here, it was the Jubilee last weekend and I’ve just finished reading The Windsor Knot.’

‘Okay, but marmalade?’

‘Because of that Queen and Paddington Bear skit – and the recipe is a Fortnum & Mason one so that’s also pretty royal.’

At this point, I should say that while I’m not a monarchist (I don’t like words with an “ist” on the end) I respect Her Maj greatly and adored that Paddington Bear skit. I should also tell you that if I was only to ever make one kind of scone for the rest of my days it would be Fortnum & Mason’s recipe for what I refer to as posh scones. 

F&M’s posh scones aren’t the quick scones that you pop on when someone pops around or when it’s 2pm on a Saturday afternoon and you really feel like a scone. These ones take a little more planning. They’re more the scones that you make when you’ve got your hands on some excellent jam, have some leftover whipped cream in the fridge and the time and the inclination to put your hands in flour. They’re more “one is expecting company so one had better let the cook know” type of scones. As I said, posh scones. The sort of scones you’d put on a nice plate or a tray as part of a proper afternoon tea.

They’re also by far the lightest scones I’ve ever made. By far. The trick seems to be in the double waiting or resting period. Make that triple in my case. Not only do I give them my usual 10 minutes in the fridge after I’ve rubbed the butter into the flour, but I also rest the dough for 30 minutes after I’ve brought it all together and another 30 minutes once I have them cut on the tray. That’s a lot of waiting time – which is why, as yummy as they are, they are a faff. The recipe is in the Fortnum & Mason Cookbook and also here

Now, in honour of the Jubilee, F&M has released a marmalade scone – and I road-tested them last weekend. The verdict? If you love marmalade, you’ll love these. You can find the recipe here.

Author: Jo

Author, baker, sunrise chaser

5 thoughts

    1. They are, although Grant says he prefers the plain F&Ms as it gives him more flexibility re what jam he feels like on his scone. Fair call.


    1. I started resting it after the butter rubbing stage only because it gets so hot here and the butter needs to be cooler than it was. Now I do it all the time – at least once. Enjoy the rest of your weekend.


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