Pot o' Gold Scones

prep time:: 0 min

Serving size: 8

Betsy

ingredients

Dough
2 1/4 C white whole wheat flour -- (7 5/8 ounces) organ
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 C brown sugar -- (1 7/8 ounces) firml
1 1/2 C golden raisins -- (6 ounces)
2/3 C walnuts -- (2 5/8 ounces) diced
1/3 C butter -- (2 5/8 ounces)
2 tbsp orange juice -- (1 ounce) cold
1/3 C milk -- (2 3/4 ounce) cold m
1 1/2 tsp vanilla extract
2 large eggs

directions

Topping 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 prepare the 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.

Description: “Golden raisins are the featured fruit in these tender, tasty scones, made with good-for-you white whole wheat. 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.” Cuisine: “Scottish” Source: “The King Arthur Flour Company, Inc.” Copyright: “2006” Yield: “8 scones”

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Per Serving (excluding unknown items): 385 Calories; 16g Fat (35.0% calories from fat); 10g Protein; 56g Carbohydrate; 6g Dietary Fiber; 75mg Cholesterol; 442mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 26182 0 0 0 0 0 0 0 0 0 0 0 0 0 652

Source: Betsy