Blueberry White Chocolate Scones Food

BLUEBERRY WHITE CHOCOLATE SCONES

Steps:

• Place the flour, sugar, baking powder, and salt into a bowl and whisk to combine. Break or cut the butter into small pieces and place them into the bowl with the flour mixture. Toss the butter with the flour to coat. Rub the butter into the flour with your fingertips until the entire mixture is coarse and crumbly.
• Add the blueberries and white chocolate to the bowl. Gently stir together until the berries and chocolate are evenly distributed. Place the bowl of flour and berries in the freezer for 30 minutes.
• When the 30 minutes is up, line a baking sheet with parchment paper, and preheat the oven to 350ºF (180ºC).
• Whisk the heavy cream and egg together. Make a well in the middle of the frozen flour mixture and pour in the cream. Gently mix the dough together with a fork until most of the dry bits of flour have been absorbed.
• Dust a work surface with flour and turn the dough out onto the surface. Use your hands to gently shape the dough into a disc approximately 8-inches (20-cm) in diameter, and about 1-inch (2.5-cm) thick.
• After the dough is shaped you can smooth the sides if you like. I use a bench scraper to gently press and shape the dough into a more precise circle-shape.
• Slice the dough into eight wedges and place each scone on the prepared baking sheet. Space the scones as evenly apart as you can as they will rise and spread during baking.
• Brush the top and sides of each scone with heavy cream and sprinkle with coarse sugar if using. Bake for 22-25 minutes at 350ºF (180ºC) or until the scones and white chocolate are lightly golden. Cool on a rack for 20 minutes before eating. Serve warm.

WHITE CHOCOLATE BLUEBERRY SCONES

Steps:

• Heat oven to 375°F.
• Mix flour, 1/2 cup sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 3/4 cup milk, egg and lemon zest; stir just until mixture forms dough. Stir in blueberries and chopped chocolate.
• Divide dough in half. On lightly floured surface, pat each half into a round, 9 inches in diameter and 1-inch thick. Cut each round into 8 wedges. Place wedges on baking sheet. Brush tops with remaining milk; sprinkle with remaining sugar.
• Bake 25 min. or until golden brown. Serve warm or at room temperature.

WHITE CHOCOLATE BLUEBERRY SCONES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl combine flour, baking powder, salt and sugar.
• Cut the butter into this mixture until mixture is crumbly.
• Add white chocolate chips and blueberries, and toss with the flour mixture.
• Add buttermilk and mix until ingredients hold together.
• Place dough mixture on a floured surface and pat into a 9 x 9 inch square.
• Cut square into thirds.
• Then cut each third into three triangles and place 1 inch apart on a cookie sheet.
• Lightly dust each scone with powdered sugar.
• Bake for 10 minutes and then transfer scones to cooling racks.

BLUEBERRY WHITE CHOCOLATE SCONES

Steps:

• Combine flour, baking powder, salt and sugar.
• Cut butter into small pieces on floured surface.
• Add to dry mixture and mix with pastry cutter until crumbly.
• Add white chocolate and blueberries and toss with flour mixture.
• Add buttermilk and mix until ingredients hold together.
• Place dough mixture on floured surface and pat into a 9 X 9 square.
• Cut into thirds.
• Cut each third into three triangles and place on cookie sheet.
• Lightly dust each scone with white sugar.
• Bake at 375 for 10 minutes.

BLUEBERRY WHITE CHOCOLATE SCONES

Steps:

• Preheat the oven to 200C / 395F / 180C fan forced. Line a large baking tray with baking paper.
• In a large bowl, whisk together the flour, sugar, baking powder and salt.
• Add the cold grated butter and using a pastry cutter or your fingertips, work the butter into the flour until you just have very small pieces visible. Be careful not to melt it or work it completely into the flour.
• Add the chocolate chips and ¾ cup of blueberries and give it a quick mix.
• Combine the yoghurt and water in a cup, set aside 2 teaspoons and pour the rest into the mixing bowl. Add the lemon zest and gently stir and fold through with a spatula until you have a very stiff, chunky dough. Try not to crush the berries.
• Turn the dough out onto a lightly floured surface and gently press it out to a smoothish disk about 1 ½ inches thick.
• Transfer it to the baking tray and cut into 8 triangles as if you were slicing a cake. Gently pull the slices slightly apart. Brush all over with the reserve yoghurt mix and dot the reserved blueberries over the tops, gently pressing them in here and there.
• Bake 20 minutes or until turning golden on top.
• Remove from the oven and let them cool 10 minutes before adding the icing.

BLUEBERRY ORANGE SCONES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 2 cups flour, baking powder, and sugar in the bowl of a food processor or blender; pulse a few times to combine. Add shortening; pulse until mixture has the consistency of fine crumbs.
• Place flour mixture in a bowl; stir in white chocolate, blueberries, and orange zest. Stir milk into flour mixture gradually to form a smooth batter. Turn mixture out onto a floured board; sprinkle with remaining 1/2 cup flour. Knead a few times to incorporate flour and form a smooth dough.
• Roll dough out 1/2-inch thick; cut scones with a biscuit cutter to desired size. Place scones on a baking sheet.
• Bake in the preheated oven until golden, about 15 minutes.