Ingredients
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2 1/4
-
2
-
1/2
-
1/2
-
1/4
-
1 1/2
-
2/3
-
1/3
-
2
-
1/3
-
1 1/2
-
2
-
-
-
Directions
Pot O’ Gold Scones, 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 , 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
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Steps
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1
Done
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Topping:. |
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2
Done
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Coarse White (sparkling) Sugar, Optional |
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3
Done
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Preheat the Oven to 375f Lightly Grease an 8-Wedge Scone Pan, or Line a Large Baking Sheet With Parchment Paper. |
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4
Done
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to Make Dough: |
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5
Done
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in a Medium-Sized Mixing Bowl, Whisk Together the Flour, Baking Powder, Baking Soda, Salt, Sugar, and Fruit/Nuts. |
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6
Done
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Cut the Butter Into Pats, and Work It Into the Dry Ingredients to Make an Unevenly Crumbly Mixture. |
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7
Done
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in a Medium-Sized Measuring Cup, Whisk Together the Orange Juice, Milk or Half and Half, Vanilla, and Eggs. |
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8
Done
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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. |
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9
Done
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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. |
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10
Done
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to Bake the Scones: |
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11
Done
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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. |
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12
Done
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to Serve Later, Reheat Scones, Wrapped Loosely in Aluminum Foil, For 8 to 10 Minutes in a 350f Oven. |
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13
Done
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Yield: 8 Wedge-Shaped Scones from a Scone Pan, or 12 Round Drop Scones. |
