POT O' GOLD SCONES

Pot O' Gold Scones image

Provided by Annacia

Categories Scones

Time 35m

Yield 8-12 serving(s)

Number Of Ingredients 12

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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

Steps:

TOPPING:.
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.