Preheat oven to 400 degrees.

Add the dry ingredients to your mixing bowl and give it a quick mix.

Add the butter and coconut oil and mix until the butter and oil are the size of peas.

Then mix in the orange zest.

In a bowl or measuring cup, add the buttermilk and egg and stir together.

While the mixer is running on low, slowly add the liquid. Mix only until just incorporated. Be careful not to overmix.

Turn out dough onto a prepared pan, lined with parchment paper, silpat or sprayed with non-stick cooking spray.

Sprinkle with a little flour and, using your hands, press into a 8" disc.

Using a clean knife, cut into 8 equal triangles.

Using the back of a spoon indent the top of each scone.

Place 1 teaspoon of marmalade in each indentation.

Bake for 10-12 minutes or until golden brown.