Key Lime And White Chocolate Scones Recipe 475 Food

KEY LIME AND WHITE CHOCOLATE SCONES RECIPE - (4.7/5)

Steps:

• Preheat oven to 450 degrees. Mix the flour, sugar, baking powder and salt together. Scatter the butter over the mixture and cut in with a pastry cutter until mixture resembles coarse cornmeal. Mix in the white chocolate, lime zest, lime juice and heavy cream. Turn the dough out onto a floured counter and knead until it forms a rough, slightly sticky ball. Divide the dough into two balls. Flatten each dough ball until it is approximately an 8 inch circle. Using a sharp knife cut each circle first into halves, then fourths and finally eighths. Place the pieces onto a well greased cookie sheet and bake for 10 to 12 minutes. Drizzle the icing onto hot scones and garnish with lime zest and sugar if desired.

MINI KEY LIME SCONES RECIPE - (4.1/5)

Steps:

• In a large mixing bowl or the bowl of a food processor, combine the flour, granulated sugar, baking powder, baking soda and salt. Cut in the butter until the mixture resembles fine crumbs. Add the cream and key lime juice, processing until just combined. Transfer the dough onto a floured surface and gently knead just until the dough is combined enough to shape into a ball. Preheat the oven to 350°F. Line large baking sheet with parchment paper; set aside. Roll out dough until it is about a 1/2″ thick. Let dough rest in refrigerator for 15 minutes. With a knife, cut the dough into small triangles. Place on a cookie sheet and bake for 12-15 minutes, until lightly golden brown on top. Move to a cooling rack to cool completely. Meanwhile, In a small bowl, combine powdered sugar and key lime juice. Add more or less key lime juice for desired consistency. Spoon glaze over scones and allow to dry.

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.

WHITE CHOCOLATE KEY LIME BARS

Steps:

• Preheat oven to 350 degrees F. Combine all ingredients in a bowl and press into a 9 by 13 baking dish lined with aluminum foil that extends 2 inches beyond the short end of the pan. Bake for 8 to10 minutes, remove from oven. Then reduce oven temperature to 325 degrees F.
• Whisk all ingredients together in a medium bowl. Pour the filling over the prepared crust. Bake until the filling is almost set, about 20 to 22 minutes. Cool the bars completely in the pan set on a wire rack. Refrigerate the bars for at least 2 hours, until chilled.
• In a medium saucepan, bring the milk and cream to a gentle boil. Add the chopped chocolate and let stand for 30 seconds to melt the chocolate. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool to room temperature for 15 minutes, stirring occasionally, until cool. Pour the cooled white chocolate topping over the chilled bars and, using a small, offset metal spatula, spread it into an even layer. Freeze the bars in the pan for at least 1 hour before cutting.
• Ginger Mint Syrup: 1/2 cup water 1/3 cup granulated sugar 2 tablespoons finely chopped candied ginger 1 tablespoon ginger liqueur, such as Canton 1/4 cup packed mint leaves
• In a small saucepan, combine the water, sugar, and candied ginger and bring to a boil over medium-high heat. Continue to boil until the syrup is reduced to about 1/3 cup. Remove the pan from the heat and let the mixture cool for 5 minutes. Stir in the ginger liqueur and pour the syrup into a blender. Add the mint leaves and blend until the mint is finely chopped. Transfer the syrup to a squeeze bottle and refrigerate until chilled, at least 1 hour.
• Garnish with: Mint sprigs Sweetened whipped cream White chocolate curls Candied lime peels Ginger syrup Chopped and toasted macadamia nuts

RASPBERRY & WHITE CHOCOLATE SCONES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Mix the flour, salt, baking powder and sugar in a bowl, then rub the butter into the dry ingredients using your fingertips, until it looks like fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs. Gently fold in 75g of the white chocolate.
• Gradually stir the milk into the flour mixture, and use your hands to bring it together until you have a smooth dough. You may need to add an extra 15-20ml milk until you have a soft dough. Gently stir in the raspberries. Working quickly so the raspberries don't completely melt, lightly dust a baking sheet lined with non-stick baking parchment and the top of the dough with flour. Gently roll out the dough to a 2cm-thick circle (ours was 22cm). Cut into 8-10 triangles, like a pizza, spreading them all out so they're about 5cm apart but still in a circle.
• Bake for 18-20 mins until golden brown. Set aside to cool. Melt the remaining white chocolate either in a bowl over a pan of gently simmering water, or in 20-second bursts in the microwave. Drizzle the melted chocolate over the scones before serving.

WHITE CHOCOLATE KEY LIME CHEESECAKE

Steps:

• Prepare crust (see below).
• Heat oven to 350°F.
• In bowl beat softened cream cheese until smooth, add heavy cream, sour cream, beaten eggs, sugar, melted butter, flour, corn starch, melted white chocolate, juice from key limes and vanilla. Pour into crust in spring form pan. Bake 1 hour, turn oven off and leave for 1/2 hour with door closed. Chill 12 hours before serving.
• Crust: Melt butter combine ingredients and pat in bottom of spring form pan.

KEY LIME WHITE CHOCOLATE CHIPPERS

Steps:

• cream butter, sugar, egg, egg yolk in a large bowl -- blend in flour, baking powder, salt, lime juice and lime zest.
• fold in white chocolate chips --
• roll dough into walnut sized balls --
• place on ungreased sheet.
• bake at 350* for 8-10 minutes.

KEY LIME WHITE CHOCOLATE COOLERS

Steps:

• In a small bowl, combine flour, corn starch, and confectioners' sugar. Set aside.
• In a large bowl, cream butter, key lime juice, and key lime zest until smooth.
• Add flour mixture to butter mixture and begin mixing on low speed.
• Once mixture begins to get thick, increase speed to thoroughly mix until combined,
• Mix in white chocolate chips and optional macadamia nuts with a large spoon.
• Refrigerate dough for at least 45 minutes to firm up.
• Preheat oven to 350 degrees F.
• Roll dough into 1-inch balls. Place 1-1/2 inches apart on lined baking sheet, and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. Do not over-bake.
• Let cool on baking sheets for at least 5 minutes, then remove to racks continue cooling.
• Roll cooled cookies in powdered sugar to cover. Store in an airtight container.