Are you ready for a golden treat? Look no further than our collection of pot o' gold scones recipes! These delightful scones are not only delicious but also visually stunning, with a vibrant green hue and a hidden surprise inside.
This article offers a variety of pot o' gold scone recipes, each with its own unique twist. From classic scones with a simple glaze to decadent scones filled with chocolate ganache or topped with a sweet cream cheese frosting, there's a recipe here to satisfy every taste bud. Whether you're a seasoned baker or a beginner, our detailed instructions and helpful tips will guide you through the process of creating these magical treats.
So gather your ingredients, preheat your oven, and let's embark on a culinary adventure. Together, we'll create a pot of gold filled with delicious and enchanting scones that will surely bring joy to your kitchen and your taste buds.
AUTHENTIC BRITISH SCONES
An authentic British Scone is the perfect accompaniment to your warming cup of tea, particularly if you have some clotted cream and jam to serve it with!
Provided by Sarah | Curious Cuisiniere
Categories Breakfast and Brunch Recipes
Time 37m
Number Of Ingredients 9
Steps:
- Preheat your oven to 425F.
- In a medium bowl, place the flour, sugar, baking powder, salt, and butter. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.
- Add the milk slowly, mixing as you add, using enough of the milk to get your dough to come together with no lumps remaining. (Your dough should be quite sticky. If a good consistency is not achieved with the listed amount of milk, continue adding until your dough reaches a good consistency.)
- Spoon the dough out until a well-floured surface. Generously dust the top of the dough and knead the dough 2-3 times to coat it with flour and smooth the surface. Press the dough into a round that is roughly 1 inch thick.
- Using a well-floured cookie cutter, cut the dough into 2 inch circles. (Be sure to press the cookie cutter straight down and up. Twisting the cookie cutter will impact the amount of rise you get on your scones.)
- Place the rounds onto a greased and floured baking sheet. Brush them gently with the egg yolk and milk mixture.
- Bake the scones for 12-15 minutes, until golden and firm.
- Remove the baked scones from the oven and let them cool for 30 minutes (if you can resist). If you like softer scones, cover them with a clean tea towel as they cool.
Nutrition Facts : Calories 71 calories, ServingSize 1 scone
POT O' GOLD CHEX™ MIX
You're 15 minutes away from a quick-and-easy, sweet-and-salty snack mix.
Provided by Betty Crocker Tasteseekers
Categories Lunch
Time 15m
Yield 20
Number Of Ingredients 9
Steps:
- In large microwavable bowl, place cereals, pretzels and peanuts; set aside.
- In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High about 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal mixture, stirring until evenly coated.
- Microwave uncovered on High 1 to 2 minutes, stirring and scraping bowl every 30 seconds, just until cereal begins to brown. Cool 5 minutes; stir in candies. Spread on waxed paper to cool; break into bite-size pieces. Place in gold foil baking cups if desired. Store in airtight container.
Nutrition Facts : ServingSize 1 Serving
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.
Provided by Annacia
Categories Scones
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- 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 MAKE 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.
Nutrition Facts : Calories 383.4, Fat 16.4, SaturatedFat 6.2, Cholesterol 74.6, Sodium 399.6, Carbohydrate 55.5, Fiber 5.9, Sugar 23.6, Protein 9
CLASSIC SCONES WITH JAM & CLOTTED CREAM
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Snack, Treat
Time 15m
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
- Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.
Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
POTATO SCONES
These scones have a texture similar to that of mashed potatoes. In Scotland, they are cooked on a griddle and served with breakfast. We added some cheese to this recipe to make the scones even more irresistible.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h5m
Yield Makes 8
Number Of Ingredients 6
Steps:
- Bring potatoes to a boil in a pot of lightly salted water. Reduce heat, and simmer until fork tender, 10 to 12 minutes. Drain well.
- While still warm, push potatoes through the large holes of a ricer, or use a potato masher to mash them until smooth (you should have 2 1/2 cups). Stir butter into warm potatoes until combined well. Stir together flour, baking powder, 1 teaspoon salt, and 1/4 teaspoon pepper, then stir into potatoes with a wooden spoon until just combined. Form dough into a ball on a lightly floured work surface. Cover with a dish towel, and let cool for 20 minutes.
- Dust rolling pin and work surface with flour, and roll out dough to an 8-by-10-inch rectangle. Sprinkle half with cheese, and fold to create a 4-by-10-inch rectangle. Gently roll out. With a floured knife, cut dough into four 2 1/2-by-4-inch rectangles, then cut each in half diagonally.
- Heat a griddle or a large cast-iron or non-stick skillet over medium heat, and add 1 teaspoon butter. When it has completely melted and is sizzling, cook 4 scones until golden brown and cheese melts, 3 to 4 minutes per side. Keep scones warm in a 200 degree oven while you cook the remaining dough.
Tips:
- Use cold butter. Cold butter will help to create flaky layers in the scones.
- Do not overmix the dough. Overmixing the dough will make the scones tough.
- Chill the dough before baking. Chilling the dough will help to prevent the scones from spreading too much in the oven.
- Brush the scones with milk before baking. This will help to give the scones a golden brown color.
- Bake the scones until they are golden brown. The scones should be cooked through, but not dry.
Conclusion:
Pot o' gold scones are a delicious and easy-to-make treat. They are perfect for a special occasion or a simple breakfast. With a few simple tips, you can make perfect pot o' gold scones every time.
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