Pot O' Gold Scones

Ingredients

• 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 pecans
• 1/3 cup butter
• 2 tablespoons cold orange juice
• 1/3 cup cold milk or half-and-half
• 1 1/2 teaspoons vanilla extract
• 2 large eggs

Directions

1. 1

   TOPPING:.

2. 2

   coarse white (sparkling) sugar, optional

3. 3

   Preheat the oven to 375°F Lightly grease an 8-wedge scone pan, or line a large baking sheet with parchment paper.

4. 4

   TO MAKE DOUGH:

5. 5

   In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and fruit/nuts.

6. 6

   Cut the butter into pats, and work it into the dry ingredients to make an unevenly crumbly mixture.

7. 7

   In a medium-sized measuring cup, whisk together the orange juice, milk or half and half, vanilla, and eggs.

8. 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. 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 white sugar.

10. 10

    TO BAKE THE SCONES:

11. 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. 12

    To serve later, reheat scones, wrapped loosely in aluminum foil, for 8 to 10 minutes in a 350°F oven.

13. 13

    Yield: 8 wedge-shaped scones from a scone pan, or 12 round drop scones.