Nothing is more civilized that an unhurried cuppa and a warm scone slathered with homemade marmalade. That said, while my foray into marmalade making has given me jars of Meyer lemon and lavender; kumquat; and blood orange and thyme spreads, my house is far from civilized. These filled scones, adapted from a recipe posted online by a King Arthur company baker, fit into one hand while I hold a travel mug of tea in the other and head out the door. The recipe makes 18 scones, but the formed scones freeze well before baking should you want to make fewer at a time.

Makes 18 scones

1 1/2 cups all-purpose flour (8.5 ounces, 240 grams)

3/4 cup local whole wheat flour (6 ounces, 170 grams)

1/2 teaspoon salt

1/4 cup granulated sugar, more for sprinkling (1.75 ounces, 50 grams)

1 tablespoon baking powder

6 tablespoons cold unsalted butter, cut into pieces

1/3 cup whole milk or cream, more for brushing

2 large eggs

1 teaspoon vanilla extract or paste

1 1/2 cups marmalade

Scones filled with homemade marmalade can be served warm, or at room temperature.

Line a baking sheet with a silicon mat or parchment paper.

Whisk the dry ingredients together in a bowl. Add the butter, working it into the dry ingredients until the mixture is unevenly crumbly.

In a large measuring cup, whisk together the milk or cream, eggs and vanilla. Add to the dry ingredients and stir until just combined.

Divide the dough into 3 even pieces and form each into a 4-inch diameter circle, 1-inch thick on the prepared baking sheet.

Freeze them for 30 minutes.

Preheat the oven to 375 degrees F.

Cut each disc in half crosswise. Spread the bottom half of each with 1/3 of the marmalade. Gently place the other halves of the dough on top of each. (NOTE: This is the point at which you can freeze the scones to bake later.)

Brush each with extra milk or cream and sprinkle with sugar.

Bake the dough rounds for 25 to 30 minutes, until they’re golden brown and a toothpick inserted into the center of 1 comes out clean.

Remove the scones from the oven, and set the baking sheet on a cooling rack. After 10 minutes, cut each disc into 6 triangular wedges.

Serve the scones warm, or at room temperature. Wrap any leftovers and store at room temperature for up to 2 days.

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