This is very similar to an old recipe that I used to make. Mine called for
loaf sugar to be pressed into the top of each biscuit, then dampened with
orange or lemon juice. Not sure when they stopped selling loaf sugar in this
country but I couldn't get that then so I used a crushed sugar cube. Looks
like I didn't even need to use that! Could have used the plain sugar. The
sugar mixes with the juice and forms a thin, sweet topping. I shall now try
it with the marmalade as I have some to use up. Not sure when I will make
these. We have plenty of baked stuff but would like to make these before the
weather gets hot again. These do freeze well. I kept a freezer full of them.
Made for a quick breakfast. They defrost quickly.

http://www.cooks.com/recipe/qp27n20x...-biscuits.html

ENGLISH TEA BISCUITS
2 cups flour
4 tsp. baking powder
1 tsp. salt
5 tbsp. butter
3/4 cup milk or water
4 tbsp. orange juice or marmalade
2 tbsp. sugar

Sift the first three ingredients together. Work butter into the flour
with a fork or tips of fingers. Make a well in the center. Into this pour
all the milk at once. Stir well for 20 seconds until all the flour is
moistened. Toss on a floured board at once, knead for 20 seconds, pat or
roll until 1/2-inch thick. Cut into rounds, place in pan. Combine orange
juice and sugar together and press mixture into the top of each biscuit.
Bake in hot oven (400°F) for 10 to 15 minutes.