This is a recipe from a collection of dessert recipes and essays in my book, Pavlova in a Hat Box, Sweet Memories and Desserts. I once had a Victorian tea catering business and over the years I developed many of my own recipes. As a writer of historical fiction, I take breaks and go to the kitchen to bake. While I stir and knead, scenes and stories rise in my mind while the sweets are rising in the oven. I created this scone to accompany my novel, Norah: The Making of an Irish-American Woman in 19th-Century New York (Fireship Press). It is a cross between a traditional scone and a cookie. The scone has become a favorite amongst friends and readers here in New England and I hope you take the time to make these your own dreaming scones (for good scones do take time with a lot of gentle love pats).

Norah's Dream Scones

2 1/4 cups King Arthur unbleached all-purpose flour (wee bit more for handling)
¼ cup brown sugar
2 tsp. baking powder
½ tsp. baking soda
 1/2 tsp. salt

1 stick cold un-salted butter
½ cup buttermilk
2 medium eggs
{zest of 1 orange)
drop or two of juice of the orange} – only for marmalade scones

½ cup or more of marmalade (or other jams) – if making ginger scones use candied ginger slices minced and ginger jam (be creative and add what you like, such as dried cranberries with cranberry jam; dried blueberries with blueberry jam; dried cherries with cherry jam

melted butter
sanding sugar

1) Set oven at 350 degrees; put parchment paper on cookie trays
Mix dry ingredients into a large bowl; cut butter into small pieces and add to dry mixture; mix with pastry cutter (I couldn’t bake without this gadget) or use fingers to break up into small pea-sized pieces; butter should remain solid.

2) In a small bowl, whisk together buttermilk, eggs, orange zest and drops thoroughly; add to dry mixture and barely combine.

3) On a well-floured surface, divide dough into two pieces (if sticky, add a little flour, but not too much); don’t knead, but gently pat into two disks about ¾ inch thick and 7 inches in diameter.

4) Spread marmalade or jam over one disk and top with other disk, pinching sides and pressing down; brush with melted butter and sprinkle with sugar; use a sharp knife to slice circle into 8 triangular wedges on baking sheet, leaving some space between them; chill until firm (20 min)

5) Bake for 20 to 25 minutes, rotating sheets halfway; scones should be golden and it’s fine to have some bubbling marmalade peeking out.

This is not a photo of Norah's Dream Scones! It is a photo of a lemon cranberry version, slightly different recipe, and not made into disks.