Cranberry White Chocolate Chip Scones Food

CRANBERRY-WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 400°F. In a large bowl combine flour, granulated sugar, baking powder, and salt. Using a pastry blender, cut in butter by repeatedly pushing down through the butter until mixture resembles coarse crumbs (rotate the pastry blender and bowl to cut in uniformly). Use the back of a spoon to make a well in the center of the flour mixture; set aside.
• In a medium bowl combine eggs, the 3/4 cup cream, the cranberries, chopped white chocolate, and, if desired, orange peel. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
• Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing for 10 to 12 strokes or just until dough comes together (to ensure tender scones, be careful not to knead too much). Divide dough in half. Pat or lightly roll each half into a 6-inch circle. Cut each circle into six wedges.
• Place wedges 2 inches apart on an ungreased baking sheet. Brush wedges with additional whipping cream. Bake for 12 to 14 minutes or until golden brown. Cool slightly on baking sheet. Drizzle with Orange Drizzle. Serve warm or at room temperature. Orange Drizzle
• In a small bowl combine powdered sugar,1 tablespoon of the orange juice, and vanilla. Stir in additional orange juice, 1 teaspoon at a time, to reach a drizzling consistency.

CRANBERRY AND WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a bowl by hand or using an electric mixer, blend together the flour, sugar, baking powder, salt, and butter.
• Add the half and half, beaten egg, cranberries (I like the dried ones), and the white chocolate chips, and stir until the dough holds together.
• Turn out onto a lightly floured board and knead for 2 minutes.
• Form into a 1/2-inch thick round, then cut the round into 8 wedges (you can also make two smaller rounds of smaller wedges, if you like).
• Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.
• Bake the scones at 400 degrees F for 14 minutes or until golden brown.

PETITE WHITE CHOCOLATE CRANBERRY SCONES

Steps:

• Heat oven to 400°F.
• Combine flour, sugar, baking powder, lemon zest and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in whipping cream; mix until dough holds together. Stir in cranberries and 3/4 cup white baking chips.
• Turn dough onto lightly floured surface; knead 5 to 10 times or until dough is smooth. Divide dough into 4 equal pieces; shape each piece into 8-inch log. Cut each log into 4 (2-inch) pieces; cut each piece in half diagonally to form small triangles.
• Place scones, at least 1 inch apart, onto ungreased baking sheet. Bake 9-11 minutes or until golden brown around edges. Cool completely.
• Combine remaining 1/2 cup baking chips and shortening in bowl. Microwave on Medium (50% power) 30 seconds; stir. Continue microwaving and stirring every 30 seconds until chips are melted and smooth. Drizzle scones with melted chocolate.

CRANBERRY WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 400 degrees.
• Mix together dry ingredients.
• Cut butter into the dry ingredients with a pastry blender or two knives until coarse crumbs are formed.
• Stir in cranberries and chips.
• Whisk together egg and milk.
• Make a well in the middle of the dry ingredients and add the liquid mixture. Stir together until moistened.
• Dust bread board or counter top with flour and turn the dough out.
• Fold the dough until it forms a large lump of dough.
• Pat the dough into a disk about 8 to 10 inches in diameter. Cut into 6 wedges (I use a pizza cutter) and place them on an ungreased baking sheet, leaving them a little room to spread ( I use parchment paper).
• Bake for 11 - 12 minutes or until they are golden. Place on a wire rack to cool.

WHITE CHOCOLATE-CRANBERRY SCONES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with parchment paper.
• Whisk flour, sugar, baking powder, and salt together in a bowl. Cut in butter until the mixture resembles coarse crumbs. Stir in white chocolate chips and cranberries. Mix in buttermilk and egg until just combined and dough forms a shaggy ball.
• Roll out slightly and cut into 12 triangles. Place on the prepared baking tray. Brush each scone with a little cream and sprinkle with some coarse sugar.
• Bake in the preheated oven until barely golden around the edges, about 15 minutes.

CRANBERRY SCONES

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until crumbles. Stir in buttermilk , mix until moistened. Turn on floured surface . Add chips and cranberries kneading into dough.
• Pat into greased 9 in springform pan. Cut into eight wedges,but do not separate. Bake at 400 degrees for 15-20 inutes or until golden brown. I found I had to cook a little longer. Cool 5 minutes. Remove sides and cut into 8 wedges. Yield 8 servings.

CHOCOLATE CHIP AND CRANBERRY SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix flour, sugar, baking powder, and salt together in a food processor; add butter and process until the resulting mixture resembles breadcrumbs. Transfer mixture to a large mixing bowl.
• Stir chocolate chips and cranberries into the flour mixture. Add almond milk 1 tablespoon at a time, mixing it into the flour mixture with your hands or a spoon.
• Whisk almond milk and vanilla extract together in a small bowl and stir into the mixture with the final addition of almond milk, kneading the resulting dough by hand until it begins to come together, adding extra almond milk as needed to make it moist enough to be workable.
• Turn the dough out onto a lightly floured surface and roll into 11 golf ball-sized spheres and flatten so they resemble a pancake about 3/4-inch thick; arrange onto a baking sheet.
• Bake in the preheated oven until golden brown, 12 to 14 minutes.

WHITE CHOCOLATE CRAISIN SCONES

Steps:

• Mix dry ingredients. Cut in butter then add the wet ingredients, chocolate chips and craisins. Mix just until blended.
• Flour counter. Knead & pat into 1/2 inch thick circle. Cut like a pizza.
• Place on lightly butter cookie sheet leaving space between. Sprinkle with granulated sugar. Bake 15-20 minutes at 375 degrees or until golden brown. Makes about 8 scones.

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

WHITE CHOCOLATE SCONES

Steps:

• Lightly grease a baking pan and preheat oven to 400°.
• In a large bowl, combine the dry ingredients.
• Cut the butter into small pieces and incorporate into the flour mixture with a pastry cutter, or a fork, until evenly incorporated.
• In a separate bowl, beat the egg and buttermilk together and stir lightly into the flour mixture.
• Mix in the chips.
• Knead dough together, just until mixed.
• This is a fairly wet dough-do not add too much flour or handle too much or the scones will get tough.
• On a lightly floured surface, pat or roll the dough out to about 1-inch thick.
• Cut with a round 2-inch floured cookie cutter.
• Place on a baking sheet and bake about 15 minutes, or until scones are a light golden brown.
• Serve with jam and whipped cream.

CHOCOLATE CHIP-CRANBERRY SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk yogurt and egg yolk; stir into crumb mixture just until moistened. Stir in cranberries and chocolate chips., Turn onto a floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into 12 wedges. Place wedges on a baking sheet coated with cooking spray. Bake 10-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled scones in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each scone on high for 20-30 seconds or until heated through.