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.
- 2 1⁄4 cups white whole wheat flour, organic preferred
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup brown sugar, firmly packed
- 1 1⁄2 cups golden raisins
- 2⁄3 cup diced walnuts or 2⁄3 cup pecans
- 1⁄3 cup butter
- 2 tablespoons cold orange juice
- 1⁄3 cup cold milk or 1⁄3 cup half-and-half
- 1 1⁄2 teaspoons vanilla extract
- 2 large eggs
- coarse white (sparkling) sugar, optional
- Preheat the oven to 375°F Lightly grease an 8-wedge scone pan, or line a large baking sheet with parchment paper.
- TO MAKE DOUGH:
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and fruit/nuts.
- Cut the butter into pats, and work it into the dry ingredients to make an unevenly crumbly mixture.
- In a medium-sized measuring cup, whisk together the orange juice, milk or half and half, vanilla, and eggs.
- 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.
- 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.
- TO BAKE THE SCONES:
- 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.
- To serve later, reheat scones, wrapped loosely in aluminum foil, for 8 to 10 minutes in a 350°F oven.
- Yield: 8 wedge-shaped scones from a scone pan, or 12 round drop scones.