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    You are in: Home / Breakfast / Pot O' Gold Scones Recipe
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    Pot O' Gold Scones

    Pot O' Gold Scones. Photo by Marz

    1/1 Photo of Pot O' Gold Scones

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Annacia's Note:

    Golden raisins are the featured fruit in these tender, tasty scones, made with good-for-you white whole wheat flour. Substitute the dried fruit of your choice, for the raisins and/or the nuts; use a generous 2 cups of whatever fruit/nut combination you choose.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      TOPPING:.
    2. 2
      coarse white (sparkling) sugar, optional
    3. 3
      Preheat the oven to 375°F Lightly grease an 8-wedge scone pan, or line a large baking sheet with parchment paper.
    4. 4
      TO MAKE DOUGH:
    5. 5
      In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and fruit/nuts.
    6. 6
      Cut the butter into pats, and work it into the dry ingredients to make an unevenly crumbly mixture.
    7. 7
      In a medium-sized measuring cup, whisk together the orange juice, milk or half and half, vanilla, and eggs.
    8. 8
      Reserve out 1 tablespoon of the mixture, then add the remainder to the dry ingredients all at once, mixing just until the dough comes together.
    9. 9
      Press the dough into the cups of the scone pan, filling them all the way. Or, using a muffin scoop or spoon, drop the dough by 1/4-cupfuls onto the prepared baking sheet, leaving about 1 1/2 inches between the scones. Brush with the reserved 1 tablespoon of the milk mixture, and sprinkle the tops with coarse white sugar.
    10. 10
      TO BAKE THE SCONES:
    11. 11
      Bake the scones for 20 to 22 minutes, until they're starting to brown on top. Remove them from the oven, and serve warm, with jam and butter; or with fruit curd and English clotted cream or double Devon cream.
    12. 12
      To serve later, reheat scones, wrapped loosely in aluminum foil, for 8 to 10 minutes in a 350°F oven.
    13. 13
      Yield: 8 wedge-shaped scones from a scone pan, or 12 round drop scones.

    Browse Our Top Scones Recipes

    Ratings & Reviews:

    • on October 03, 2008

      55

      These scones were yummy indeed. Loved the addition of the white whole wheat flour and brown sugar. I only put 1/2 cup of butter and used dates and mini-chocolate chips. I didn't put the wash on the tops, just sprinkled the tops with coarse raw sugar.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 30, 2008

      55

      Fun to make and wonderful to eat.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pot O' Gold Scones

    Serving Size: 1 (77 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 383.3
     
    Calories from Fat 147
    38%
    Total Fat 16.4 g
    25%
    Saturated Fat 6.2 g
    31%
    Cholesterol 74.6 mg
    24%
    Sodium 399.6 mg
    16%
    Total Carbohydrate 55.4 g
    18%
    Dietary Fiber 5.8 g
    23%
    Sugars 23.6 g
    94%
    Protein 9.0 g
    18%

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