With their bright orange topping of marmalade, and creamy interior accented by both orange zest and vanilla, these scones are reminiscent of one of our favorite summertime taste treats: vanilla ice cream with orange sherbet. These are a simple drop scone; plop the batter into the pan, top with marmalade and sparking sugar and prepare the tea pot!
Preheat the oven to 400°F. Lightly grease a 9" round cake pan.
In a medium-sized mixing bowl, whisk together the flour, buttermilk powder (if you're using it), baking powder, salt, sugar, and zest.
Cut the butter into the dry ingredients, using your fingers, a pastry fork, or a pastry blender, or a mixer with the paddle attachment. Mix until the butter is fairly well combined with the flour; a few lumps remaining are OK.
Whisk together the egg, vanilla, Fiori and buttermilk or water. Add to the dry ingredients, stirring gently until everything is well moistened and just combined.
Spread the scone batter in the prepared pan. Spread the marmalade atop the scone batter, gently pushing it down with a fork. Sprinkle with the sparkling sugar.
Bake the scones in a preheated 400°F oven for 30 minutes, or until the edges are golden brown and a cake tester inserted into the center of one comes out without crumbs clinging to it.
Remove the pan from the oven, and after 5 minutes, turn the scones out onto a rack, jam side up. While they're still warm, cut the round into wedge-shaped scones.
Store extra scones for 3 days in a bag on the counter, or freeze for up to 3 months.
