Marbled Scones

formerly known as tigerkaka scones

Hey my dudes,

As you can see, I am still very much in my scone era (do the kids still say that?). I love scones of all varieties, but the more playful the better. These are a little more advanced to make than your average scone but oh my god so good!

Originally I had called these tigerkaka scones as they were inspired by the traditional Swedish cake tigerkaka or tiger cake. The more I thought about it, however, the more I was like well we have an English name for tigerkaka and that’s marble cake and also these scones, while very delicious and with a great texture, are not very cakey. So why am I calling them like tiger cake or marble cake scones? They are just…marbled? Thus they were given their new name: Marbled Scones.

The only thing that’s annoying about making these is that you have to make two separate doughs. Fortunately the doughs are easy to make and come together quickly.

There are a lot of different ways you could layer them to get the striped look. I rolled the doughs thinly, stacked them on top of each and then turned them on their side so the stripes were facing up. This reads more confusing than it actually is. I put some photos in the instructions that will hopefully clarify the process.

Originally I wanted to glaze them with both a royal icing and ganache in a stripey zigzag pattern. Then the scones came out of the oven and were just so beautiful and marbled exactly as they were that I decided to skip the glazes. If you prefer sweeter scones then glazing is a good idea but they are equally delicious without.

xoxo,

Cecilia