marmalade and scones

So I’m a little bit addicted to a marmalade that is made by Stonewall Kitchens.  Addicted like when I have a jar of it I will wake up insanely early to make scones for breakfast so I can have a little scone with my spoonfuls of marmalade and cup of hot coffee.

This week I think I finally figured out how to make a scone with all whole wheat flour.  You have to compensate for taking out the fluffy white flour (the kind that doesn’t stick to your bones if you eat it for breakfast) by adding more butter.  Like twice as much.  So they’re more fattening, but in my world they are still better for you.

I have been working out my whole wheat scone recipe because in my brilliant mathematical schemes, I decided that I should save money by not driving to a store that carries this exquisite marmalade and then shelling out $7 for a jar that is so small that I have to hide it from Taido and instead spend $20 buying grapefruits, oranges and lemons and precious time and energy trying to make my own.  The result is that I have about 2 gallons worth of what I am afraid is pretty mediocre marmalade.  I used an orange marmalade recipe and substituted some grapefruits and lemons for the oranges, but apparently it’s not exactly an even trade.  AFTER my huge pot of marmalade tasted a weensy bit like the crazy bitter flesh of a grapefruit, I got online and searched for grapefruit marmalade instructions, learning that while with orange marmalade you can use the entire fruit, with grapefruit, you only use the outer edge of the peel and grapefruit sections.  Peel and discard the fleshy pith of the grapefruit. Brilliant.  So the amount of sugar I had to add to salvage my marmalade was insane, because dear reader, you know from past experience that I was not about to throw it away.  Hence the constant scone making as I am trying to pass off the marmalade to everyone that comes through the front door.

I still have about 10 jars left even after passing many along to unsuspecting friends, and because I can’t possibly allow myself to buy a jar of the original stuff while I am so heartily supplied with marmalade, I am tempted to leave these on my doorstep.  The problem now is that while I was looking up my precious marmalade for this post, I discovered that it seems to have been devastatingly discontinued.  So now I will still be tempted to try it again myself.  And to keep trying it until I get it right.

Should you want to try either your own version of the marmalade or a whole wheat scone, recipes follow.  You need to make something on which to put some of that marmalade I gave you.  Because more is coming.

Three Citrus Marmalade

2 grapefruits

6 oranges

2 lemons

16 cups sugar

Zest the grapefruit and then peel and discard the white pith from the fruit.  Then cut in half and thinly slice the fruit.  Cut the oranges and lemons in half crosswise, then into very thin half-moon slices.  Discard seeds.  Placed the sliced fruit and their juices into a stainless-steel pot.  Add 16 cups water and bring mixture to a boil, stirring often.  Removed from the heat and stir in the sugar until it dissolves.  Cover and allow to stand overnight at room temperature.

The next day, bring the mixture back to a boil.  Reduce the heat to low and simmer uncovered for 4 hours.  Turn the heat up to medium and boil gently, stirring often, for another 30 minutes.  Skim off any foam that forms on the top.  Cook the marmalade until it reaches 220 degrees.  Place a small amount in the refrigerator until it’s cool to see if it becomes firm.  If it is runny, continue to cook it.

Pour marmalade into clean, hot Mason jars and seal.

Whole Wheat Cream Scones

2 cups whole wheat flour

1 tablespoon baking powder

1/2 teaspoon salt

4 tablespoons turbinado sugar, divided

1/2 cup butter

1 1/2 teaspoons vanilla

1/2 cup whipping cream

2 eggs, beaten

In large bowl, combine flour, baking powder, 2 tablespoons sugar, and salt.  Mix well.  Cut in butter with pastry blender or two knives.  Add cream, vanilla and eggs.  Stir just until mixed.  Pat into two 6 inch circles and cut into sixths.  Brush each triangle with water and sprinkle with remaining sugar.  (Or if making the night before, roll dough into a cylindrical log inside of parchment paper and wrap in plastic.  Then slice about half inch circles.)  Bake scones on parchment lined half sheet pan for 14 minutes at 375 degrees.  You can also mix in blueberries or some other fruit (about 1/2 cup), but since I am usually making them to serve with jam, I tend leave them plain.

Makes 12 scones.