White Chocolate Almond Scones Food

WHITE CHOCOLATE RASPBERRY SCONES

Steps:

• Sprinkle the frozen raspberries with flour and put them back in the freezer until you incorporate them into the mixture.
• In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
• Work in the grated butter with a fork just until the mixture is incorporated.
• Add in the chopped white chocolate.
• In a separate mixing bowl, whisk together the eggs, almond extract, and heavy whipping cream.
• Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
• Gently mix in the frozen raspberries, folding the dough 3-4 times. There will be some bleeding into the dough and that is ok! (I prefer it!)
• Line a baking sheet with parchment. Sprinkle a bit of flour on top of the parchment or pan.
• Scrape the dough onto the floured parchment or pan, and make a circle. The circle should be about ¾ inch thick.
• Place the pan of uncut scones in the freezer for 30-60 minutes, uncovered. (Chilling the scones helps to relax the gluten in the flour, which makes the scones tender and helps to ensure they will rise higher. It also chills the fat, which will make the scones a bit flakier.)
• Preheat the oven to 425°F.
• After the scones have chilled, use a knife or bench scraper and slice the circle into 6-8 wedges. (I prefer 8)
• Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2 inch space between them.
• Brush on the heavy cream (making sure to cover the sides) and sprinkle the turbinado sugar.
• Bake the scones in the middle of your oven for 18-23 minutes.
• Remove the scones from the oven, and cool briefly on the pan. Serve warm.

SIMPLE SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

APRICOT AND WHITE CHOCOLATE SCONES

Steps:

• Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
• Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
• On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
• Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
• Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.

WHITE CHOCOLATE RASPBERRY SCONES

Steps:

• Whisk together flour, sugar, baking powder, and salt in a large mixing bowl. Cut in the butter with a pastry cutter, or use a grater to grate it in. Stir in the 1 cup of white chips.
• In a small bowl, whisk together the milk, cream, eggs, and extracts. Add to the flour mixture and gently stir till barely combined. Carefully fold in the raspberries. If the dough doesn't stick together, you can add a little more milk, but you don't want to add too much.
• Divide dough in half. Pat each portion into a 7-8" circle on a floured counter top. Cut each into 8 wedges.
• Place scones on cookie sheets and bake at 400° for 15-20 minutes or till lightly browned. Drizzle with melted white chocolate if desired.

KETO SCONES WITH ALMOND FLOUR

Steps:

• Preheat the oven to 180 Celsius / 350 Fahrenheit.
• Combine the dry ingredients - almond flour, erythritol, baking powder - in a bowl.
• In a separate bowl, mix together the melted butter, lemon zest, vanilla and egg. Stir into the dry ingredients until a dough forms, or use an electric mixer.
• Form a dough ball and place onto a baking pan lined with parchment paper. Flatten into a disc shape, about 1 inch thick. Cut out 5-6 scones using a cookie cutter (or use your hands to form scone shapes). Move them apart and brush the tops with beaten egg.
• Bake for 18-22 minutes until golden. Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.

APRICOT WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 400 degrees.
• In large bowl cut together butter, flour, sugar, baking powder, and salt until mixture is crumbly.
• Stir in apricots and white chocolate chips.
• Add eggs, half& half and vanilla so dough forms a ball.
• Turn dough onto a floured surface and knead lightly 10 times.
• Divide dough into two equal portions.
• On greased baking sheets pat each portion of dough into an 8" circle, and cut each circle into 8 wedges.
• Sprinkle with sugar if desired.
• Bake about 15 minutes, until golden.
• Serve warm.

RASPBERRY WHITE CHOCOLATE SCONE LOAF

Steps:

• Preheat the oven to 400 degrees. Line a 9-inch loaf pan with parchment paper. Set aside.
• In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the grated frozen butter and toss to incorporate. (Alternatively, use a pastry cutter to "cut" the butter into the flour until the mixture resembles coarse crumbs). Add the raspberries and white chocolate and toss gently to evenly distribute.
• In a small bowl, whisk together the heavy cream, egg, vinegar, and almond extract. Add to the flour mixture and gently stir just until the dough comes together.
• Transfer the mixture to the prepared pan. Bake the scone loaf for 35-40 minutes or until a toothpick inserted at the center comes out clean. Cool in the pan for 20 minutes before transferring to a wire rack to finish cooling.
• For the icing, in a small bowl, combine the powdered sugar, almond extract, and enough heavy cream to achieve desired consistency. Drizzle the icing over the scone loaf. Garnish with sliced almonds.
• Store in an airtight container. The scone loaf will keep for up to five days.

RASPBERRY & WHITE CHOCOLATE SCONES

Steps:

• Preheat the oven to 220°C/200°C Fan/Gas mark 7 and place a baking tray in the oven.
• In a large bowl place the flour, salt and baking powder and mix through. Add the butter and rub in with your fingers until the mix looks like fine crumbs. Stir in the ground almonds and caster sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Now add the lemon juice and vanilla essence, set aside.
• Add the raspberries and white chocolate, make a well in the dry mix, then add the milk mixture and combine it quickly with a cutlery knife. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
• Use a 5cm smooth cutter dipped in flour to stamp out rounds and repeat. You may need to press what's left of the dough back into a round to cut out more scones. Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
• Bake for 10 minutes until well risen and golden. Serve warm or cold on the day of baking, generously topped with lashings of jam and clotted cream. Enjoy!

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.

KETO RASPBERRY WHITE CHOCOLATE SCONES

Steps:

• Pre-heat oven to 375 degrees
• Grease with butter a 9-inch cast-iron skillet.
• Melt the butter and set it aside to cool.
• Using an electric mixer combine the sugar substitute, cooled melted butter, vanilla extract, and the eggs.
• Add the sour cream and combine well.
• Next add the dry ingredients (the almond flour, coconut flour, baking powder, and sea salt) then stir until fully combined.
• Fold in half the sugar-free white chocolate chips, reserve the other half to top the scones once they come out of the oven.
• Fold in and fresh or frozen raspberries. Note that if using frozen raspberries there is no need to defrost.
• Spread the batter into a fully greased 9-inch cast-iron skillet. If you do not own a cast-iron skillet, use a greased round 9-inch cake pan.
• Bake for 25-30 minutes or until an inserted toothpick comes out clean.
• Sprinkle the remaining sugar-free white chocolate chips to the surface of the hot scones.
• Allow your Keto Scones to cool completely before you drizzle the icing on top of the scones.
• Combine the confectioners' sugar substitute, vanilla extract, and the heavy whipping cream.

RASPBERRY WHITE CHOCOLATE SCONES

Steps:

• In a large bowl, whisk together the flour, baking powder, salt, and sugar.
• With a pastry blender or two forks, cut in the cold cubed butter until pea-sized pieces remain.
• Using a spatula, stir in the ½ cup of white chocolate chips (reserving the 2oz for the garnish) until incorporated.
• Whisk the vanilla into the heavy cream. Pour half of the cream into the butter-flour mixture. Using your hands or a rubber spatula, stir to incorporate. The dough will be dry and just subtly moistened.
• Add the raspberries and remaining cream. Again, gently mixing just until moistened and incorporated. Remove the dough from the bowl and place it on a lightly floured surface.
• Gently knead the dough until it comes together and shape into a flattened disk.
• With a bench scraper portion the dough into 8 wedges. Place the wedges of dough onto a parchment-lined baking sheet. Refrigerate the scones for at least 30 minutes.
• While the scones are chilling, preheat the oven to 400°F.
• In a small bowl, whisk together the egg and tablespoon of heavy cream. Brush the egg wash onto each scone, you will not use all of the egg wash.
• Bake the scones for 20 - 25 minutes, or until golden brown.
• Once the scones have cooled, melt the remaining white chocolate. Transfer the melted chocolate to a pastry bag or zip-top bag with the tip cut off. Drizzle the white chocolate over the cooled scones.