Rye marmalade sconebreads

1/4 c butter
1/4 c honey
1/3 c Charles&Esther's Christmas marmalade
2 c sourdough rye starter
~3 c all-purpose flour
1 t baking powder
1/2 t each allspice, cardamom, and cinnamon
small handful each chopped craisins and crushed slivered almonds
little bit of milk, little bit of turbinado

Preheat oven to 400F. Microwave butter and honey together in a little dish until butter is softened, then stir in marmalade until the mixture is smooth and not too hot. Put the starter in a bowl and stir the marmalade-butter. Add 2 c of flour+spices and gently stir/knead to make a soft biscuit-scone-type dough, gradually adding the other cup of flour (or as much more or less as you need). Knead in the craisins and almonds. Split into two balls. With each ball, turn onto a floured board, roll or press into a ~9" round, and slice into 8 wedges. Place the wedges on a greased cookie sheet, brush with milk, sprinkle with turbinado, and bake for half an hour.