Pot O' Gold Scones

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 1/4 cups 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

Recipe

• 1 topping:.
• 2 coarse (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 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.