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Pot o' Gold Scones

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Pot o' Gold Scones Recipe

Golden raisins are the featured fruit in these tender, tasty scones, made with good-for-you white whole wheat. With less sugar than most scones, these rely on dried fruit for their sweetness. Substitute chopped dried apricots, chopped dried dates, or 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.

At a glance

8-12 scones


Choose your measure:


  • 2 1/4 cups King Arthur White Whole Wheat Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 cup brown sugar, firmly packed
  • 6 tablespoons butter, salted or unsalted
  • 1 1/2 cups golden raisins, or the dried fruit of your choice (chopped if necessary)
  • 2/3 cup diced walnuts or pecans
  • 2 tablespoons cold orange juice
  • 1/3 cup cold milk or half & half
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs


  • coarse white sparkling sugar, optional


  1. Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.
  2. In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  3. Cut the butter into pats, and work it into the dry ingredients to make an unevenly crumbly mixture. Stir in the fruit/nuts.
  4. Whisk together the orange juice, milk or half & half, vanilla, and eggs.
  5. 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.
  6. Using a scone or muffin scoop or a 1/4-cup measure, drop the dough by 1/4-cupfuls onto the prepared baking sheet, leaving about 1 1/2" between the scones.
  7. Brush with the reserved 1 tablespoon of the milk mixture, and sprinkle the tops with coarse white sugar.
  8. 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.
  9. To serve later, reheat scones, wrapped loosely in aluminum foil, for 8 to 10 minutes in a 350°F oven.
  10. Store, well-wrapped, for 3 days at room temperature, or freeze for up to a month.