White Chocolate Fruit Scones Food

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.

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.

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.

LEMON CURD AND WHITE CHOCOLATE FILLED SCONES

Steps:

• Preheat oven to 400 degrees F.
• Lightly spray one cookie sheet with non-stick cooking spray.
• Mix together flour, sugar, baking powder and salt in a large mixing bowl.
• Cut in cold butter with a pastry blender or with 2 criscrossing knives, until mixture resembles fine crumbs.
• Stir in buttermilk, ginger and white chocolate chips (or chunks) until dough leaves side of bowl and forms a ball.
• Divide dough in half.
• Place half of dough on prepared cookie sheet; use a little bit of flour to make it easy to pat or roll into a 7-inch circle.
• Spread lemon curd over dough to within 1/2-inch of edge.
• Again use a little bit of flour to pat or roll remaining dough into a 7-inch circle; gently place over lemon curd.
• Gently pinch edges to seal.
• Sprinkle top with coarse white sugar, if desired.
• Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
• Bake in preheated 400 degree F oven for 18-20 minutes or until golden brown.
• Let cool for 5 minutes before drizzling melted white chocolate over top.
• Topping:.
• Melt white chocolate and drizzle over top of scones in a zig-zag design.
• Cut scones into wedges.
• Serve warm or at room temperature.
• Store scones in an airtight container at room temperature.
• *Note:.
• Melting Chocolate.
• Melt chocolate in the top of a double boiler over hot, not boiling, water (too high a temperature changes the flavor and color).
• Speed up melting by first cutting the chocolate into small pieces, so that more surface area is exposed to the heat.
• Stir chocolate constantly while melting to keep the temperature consistent throughout.
• TIPS: Make sure the melting pan does not touch the water in the bottom pan or it will become too hot.

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.

WHITE CHOCOLATE CHERRY SCONES

Steps:

• Line baking sheet with parchment paper.
• Combine all dry ingredients, except sanding sugar, with the cherries (or other dried fruit) in the bowl of an electric mixer fitted with a paddle attachment.
• Add butter, and mix on medium-low speed until the mixture resembles coarse meal.
• Add white chocolate chips. Add buttermilk and mix until just combined.
• Turn out the mixtures onto a clean work surface. With hands, pat mixture into two 16" x 4" rectangles that are 1/2 inches high. Score rectangle into 16 triangles.
• Cover with plastic wrap and transfer to the freezer for at least 2 hours.
• Heat oven to 350°.
• Remove dough from the freezer and cut into triangles with a sharp knife.
• Place scones two inches apart on the prepared baking sheet.
• Brush scones with heavy cream and sprinkle with sanding sugar.
• Bake until lightly golden, about 15 minutes.
• Freezing the dough at least two hours keeps scones from spreading too much. Frozen dough will keep for up to 3 weeks.

WHITE CHOCOLATE FRUIT SCONES

Steps:

• Lightly grease cookie sheets and preheat oven to 400°F.
• Cut butter into dry mixture of flour, sugar, baking powder and salt with pastry cutter.
• Add buttermilk, cranberries and chips. Mix thoroughly.
• Drop by rounded spoonfuls onto cookie sheets as you would cookies, about 12 at a time. (Or, can make a round scone loaf, score and bake.).
• Sprinkle with granulated sugar before baking. Bake for 10-12 minutes,.
• or till lightly browned. Remove from baking sheet and cool.