Pot O Gold Scones Recipes

POTS O' GOLD

Steps:

• Place a sheet of waxed paper on a baking sheet; draw a 1-in. pot with a 2x1-in. rainbow coming out of the pot. Place another sheet of waxed paper over the top. Secure both to a baking sheet with tape; set aside., In a microwave, melt the chocolate chips and shortening; stir until smooth. Cut a hole in the corner of a pastry or plastic bag. Insert round tip #3 and add the melted chocolate. Pipe chocolate over outlines; chill., In another microwave-safe bowl, melt candy coating. Cut a hole in another pastry bag. Insert round tip #3 and fill with candy coating. Fill in chocolate outline. Chill until set. Use as a garnish for desserts.

POT O' GOLD " CAULIFLOWER, CHICKEN AND RICE SOUP "

Steps:

• In a large pot heat 6 cups water and the first 7 ingredients. Simmer till tender about 20 minutes.
• Blend in blender or hand immersion blender.
• Add chicken and rice to heat.
• Season to taste with salt a pepper. Garnish with scallions.
• For vegan omit the chicken.

KING ARTHUR FLOUR SCONES

Steps:

• In a large mixing bowl, whisk together all the dry ingredients.
• Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
• In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.
• Stir in the fruit, chips, and/or nuts, if you're using them.
• Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
• Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
• Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick.
• Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
• Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
• Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
• For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F
• Bake the scones for 20 to 25 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
• Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.

POT O' GOLD COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and extracts. , Combine the flour, almonds and salt; gradually add to creamed mixture and mix well. Shape into a 10-in. roll; wrap in plastic. Refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until set. Remove to wire racks to cool. , Combine the icing ingredients; decorate cookies as desired. Let stand until set. Store in an airtight container.

POT O' GOLD SCONES

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.