Pot O' Gold Scones

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.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 2 ¼ cups white whole wheat flour , organic preferred
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup brown sugar , firmly packed
• 1 ½ 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 ½ teaspoons vanilla extract
• 2 large eggs

Directions:

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

Reviews

[Marz]

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.

[Chef #966114]

Fun to make and wonderful to eat.