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Plum marzipan scone
Fresh plum marzipan scone for breakfast

Plum and Marzipan Scones

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
Scones are essential to British afternoon tea, bordering cake and biscuit. This version pairs tart plum acidity with noble sweetness of marzipan (almond). Secret to perfect scone is 'cold hands, hot oven': butter mustn't melt before baking to create flaky crumb we love.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large mixing bowl
  • Sieve
  • Baking sheet with parchment
  • Sharp knife or dough cutter
  • Brush (for wash)

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nuts

Instructions

1 ✓

Preheat oven 350°F (convection 320°F). Line baking sheet. Wash plums, pit and dice 1/2 inch. Dice marzipan small.

Tip: Chill marzipan 15 mins before cutting so it doesn't stick to knife.
2 ✓

Sift flour and baking powder into bowl, stir in sugar and salt.

Tip: Sifting removes lumps and aerates flour for lighter dough.
3 ✓

Cube ice-cold butter, toss in flour, rub with fingertips quickly until wet sand texture. Don't leave large chunks but don't melt with hand heat.

Tip: Cold butter creates steam layers during baking.
4 ✓

Toss diced plums and marzipan into flour crumbs. Coat well.

Tip: Flour coating prevents fruit sinking to bottom.
5 ✓

Whisk egg with cold milk. Pour into dry mix, toss with fork/spatula. Don't overwork! Just combine.

Tip: Overkneading activates gluten making scone tough/rubbery.
6 ✓

Tip dough to floured surface, pat to 1 inch thick disc. Cut 8 wedges like cake.

Tip: Cut edges allow heat penetration and nice rustic look.
7 ✓

Place on sheet, spaced out. Bake 15-20 mins until golden top. Cool on rack.

Tip: Test with toothpick: if clean (unless hitting marzipan), it's done.

Recipe FAQ

Why scone flat?
Likely butter warmed up during kneading, or baking powder expired.
Substitute marzipan?
If you dislike it, use white chocolate or toasted walnuts.
Shelf life?
Best fresh. Next day slightly stale, microwave few seconds or toast.

Ingredients

  • 2 cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/4 cup Sugar
  • 1 pinch Salt
  • 1 stick (4 oz) Cold Butter
  • 1 large Egg
  • 1/2 cup Cold Milk
  • 3 firm Plums
  • 2 oz Marzipan