Pot O Gold Scones Recipes

Steps:

• Preheat oven to 450°.
• Stir together first 3 ingredients in a large bowl.
• Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes.
• Add 3/4 cup plus 2 tablespoons cream, pear, cheese, and rosemary, stirring just until dry ingredients are moistened.
• Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges.
• Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
• Bake at 450° for 13 to 15 minutes or until golden.

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.

Steps:

• Make the butterscotch pudding: In a large bowl, whisk together the egg yolks and cornstarch until smooth.
• In a medium pot fitted with a candy thermometer, combine the dark brown sugar, water, vanilla, and kosher salt. Bring to a boil over medium heat and cook until the mixture reaches 240°F (115°C). While whisking constantly, slowly pour in the milk and cream. Return to a boil.
• Once the cream mixture is steaming (but not boiling), remove the pot from the heat. Gradually pour the cream mixture into the egg yolk mixture, whisking between additions, to temper the eggs.
• Strain the custard through a fine-mesh sieve back into the pot and cook, whisking frequently, until thickened and beginning to bubble, 5-10 minutes.
• Transfer the pudding to a clean large bowl. Add the cubed butter and flaky sea salt and mix with an immersion blender or electric hand mixer on the lowest speed until smooth, about 2 minutes.
• Cover the bowl with plastic wrap, pressing it directly against the surface of the pudding to prevent a skin from forming. Transfer to the refrigerator to chill while you make the brownies.
• Preheat the oven to 350°F (180°C).
• In a large, microwave-safe bowl, combine the chocolate and butter. Microwave in 30-second intervals until melted and smooth. Let cool for 5 minutes.
• Whisk the sugar into the chocolate mixture until well combined and starting to dissolve. Add the eggs, 1 at a time, whisking between each addition to incorporate, then whisk in the vanilla.
• In a medium bowl, whisk together the flour, cocoa powder, espresso powder, and salt.
• Fold the dry ingredients into the wet ingredients until well incorporated.
• Grease the cups of a 6-cup jumbo muffin tin with nonstick spray. Grease the bottom of the other muffin tin.
• Pour the brownie batter into the greased muffin cups until halfway full. Place the muffin tin with the greased bottoms over the filled muffin tin, pressing down gently until the batter just reaches the top of each cup.
• Bake the brownie cups for 35-40 minutes, until the edges appear crispy and the centers no longer look gooey (lift the top muffin tin to check). Remove the top tin and let the brownie cups cool completely.
• Make the rainbow arches: Line a baking sheet with parchment paper.
• Add each color of candy melts to a separate small, microwave-safe bowl. Microwave in 30-second intervals until completely melted and stir until smooth.
• Transfer each color to a piping bag or resealable zip-top bag. Snip a small hole at the tip of each piping bag.
• Starting with the red candy melts and continuing with the orange, yellow, green, blue, and purple, pipe 6 small rainbow arches onto the prepared baking sheet. Let harden for at least 5 minutes, then use an offset spatula or butter knife to carefully release the rainbow arches from the parchment.
• Make the grass: In a medium bowl, mix together the shredded coconut and green food coloring until evenly colored. Spread the grass on a serving platter.
• Make the toppings: Using a small paintbrush, dust the yellow cookies on both sides with the edible gold dust to create gold coins.
• Using the remaining melted yellow chocolate to fill the tops of the mini caramel-filled chocolates. Top with gold sprinkles to make mini pots of gold.
• Assemble the pots of gold: Transfer the butterscotch pudding to a piping bag fitted with an open star tip.
• Remove the brownie cups from the pan and place atop the coconut grass.
• Pipe the butterscotch pudding into the brownie cups. Pipe whipped cream clouds on one side of the "pot". Top each pot with 1 rainbow arch, 2 gold coins, 3 mini pots of gold, and gold sugar pearls.
• Enjoy!

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.

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.