King Arthur Pot o' Gold Scones - Whole Wheat

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King Arthur Pot o' Gold Scones - Whole Wheat

 

Dough:

2 1/4 cups (7 5/8 ounces) King Arthur white whole wheat flour, organic preferred

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup (1 7/8 ounces) brown sugar, firmly packed

1 1/2 cups (6 ounces) golden raisins

2/3 cup (2 5/8 ounces) diced walnuts, or pecans

1/3 cup (2 5/8 ounces) butter

2 tablespoons (1 ounce) cold orange juice

1/3 cup (2 3/4 ounce) cold milk, or half and half

1 1/2 teaspoons vanilla extract

2 large eggs

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 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.

 

Source: The King Arthur Flour Company

Formatted by Chupa Babi: 06.03.08

 

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.

 

ChupaNote: I prefer the turbinado sugar for a topping.

 

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