White Chocolate Scones Food

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 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.

WHITE CHOCOLATE PECAN SCONES

Steps:

• Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt.
• Cut butter into flour mix with a pastry blender or food processor, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, stir together the milk, egg, and vanilla.
• Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate and pecans.
• With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch.
• Cut into wedges, squares or whatever you like
• Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Cool on baking sheet 5 minutes, then transfer scones to cooling rack. Serve warm or cool completely and store in an airtight container. Makes 8.

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 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.

WHITE CHOCOLATE CRANBERRY SCONES

Steps:

• Preheat oven to 200C / 400F / 180C fan forced. Line a large baking tray with baking paper.
• In a large bowl, use a whisk to combine the flour, icing sugar, baking powder, salt and orange zest.
• Add the cold grated butter and using either your fingertips, a knife or pastry cutter, gently blend the butter into the flour until only small pieces remain.
• Reserve 2 teaspoons of milk, then use a spoon to stir the rest through the dry mixture, along with the chocolate chips and cranberries until you have a sticky dough.
• Turn the dough out into a sheet of baking paper and gently pull together then flatten the dough into a disk about 1 inch high.
• Use a sharp knife, dipped in flour, to cut the dough into 8 triangles. Transfer to the prepared baking tray.
• Mix together the reserved milk and egg yolk, then brush over the tops of the triangles.
• Bake for 16-18 minutes until golden on top. Allow to cool for 15 minutes.

WHITE CHOCOLATE PEPPERMINT SCONES

Steps:

• Preheat oven to 400 degrees. Lightly spray a baking sheet with nonstick baking spray with flour.
• In a large bowl, sift together flour, 1/3 cup sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Stir in white chocolate morsels and peppermint baking chips.
• In a small bowl, whisk together buttermilk, egg yolk, vanilla extract and peppermint extract. Add buttermilk mixture to flour mixture; mix until dough comes together in moist clumps. Gather dough into a ball and knead for 2 to 3 turns. Place on a lightly floured surface and pat to about 1/2-inch thickness.
• Using a 4-inch cutter, cut out dough (cut straight down, do not twist). Transfer to prepared baking sheet, spacing 1 inch apart.
• Whisk 1/4 cup water with 1 egg and brush over tops of scones. Lightly sprinkle scones with remaining tablespoon of sugar. Bake scones for 18 to 20 minutes, or until light golden brown. Serve with Candy Cane Cream, if desired.
• Candy Cane Cream:.
• In a medium bowl, beat cream and candy canes at medium speed with an electric mixer until medium peaks form. Garnish with mint leaf and crushed peppermint candies, if desired.

RASPBERRY WHITE CHOCOLATE SCONES

Steps:

• Wash raspberries and set in a single layer on a sheet. Freeze while preparing the rest of the recipe.
• Preheat oven to 400 degrees.
• To a food processor add flour, sugar, baking powder and salt. Pulse until combined.
• Dice butter and add to food processor. Pulse until it starts to form pea sized crumbs.
• Add half and half and vanilla. Pulse only until the dough starts to come together. If needed add extra milk.
• Remove dough from food processor and gently add white chocolate chips and raspberries. Most of my raspberries stayed on top of the dough and I was okay with that. You don't want to play with the dough too much.
• Line a baking sheet with parchment paper. Press dough into a disk, about 8-10 inches in diameter. My dough was about 1/2 inch thick.
• Sprinkle top of dough with sugar.
• Cut dough into 8 wedges. Separate each wedge a little bit.
• Bake for 20-25 minutes.
• Glaze:
• Stir powdered sugar, vanilla, salt and milk together. Add more milk for a thinner consistency or more powdered sugar for a thicker consistency. While scones are hot, drizzle glaze over the top of them.

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.

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.

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 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 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.

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!

CHOCOLATE SCONES

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
• Blend the flour, cocoa powder, butter and sugar together briefly in a food processor until they resemble coarse breadcrumbs, then add the milk and blitz to a smooth dough. You can also do this by hand by rubbing the butter into the dry ingredients in a large bowl before adding the milk and mixing with a spoon then hands to form a dough. Tip the dough out onto a clean work surface dusted with flour and sprinkle over the roughly chopped chocolate. Gently knead them into the dough then roll the dough out to around 2.5cm/1in thick.
• Use a 7cm/ 2¾in biscuit cutter to cut out 8 rounds of the dough, re-rolling the dough as needed. Place the rounds on the prepared baking tray, brush the tops with milk and bake for 15 minutes, or until well risen and nicely browned.
• Place the remaining chocolate in a heatproof bowl over a pan of just-boiled water and leave to melt for 3-4 minutes, making sure the bowl doesn't touch the water.
• Arrange the warm scones on a serving plate, drizzle with the melted chocolate and leave for 30-40 minutes. Serve with your choice of marmalade or jam and whipped or clotted cream.

WHITE CHOCOLATE AND LAVENDER SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, chocolate chips, sugar, lavender, baking powder, salt, and baking soda together in a large glass mixing bowl. Cut in butter with a pastry blender until the texture resembles coarse cornmeal with some small chunks of butter in the mix.
• Whisk cream, vanilla extract, and vanilla flavoring together in a small bowl. Add to the mixing bowl and use a spatula to blend into the flour mixture. Knead dough until completely combined.
• Cut dough in half and form each piece into a disc. Place discs on the prepared baking sheet and cut each one into 8 wedges.
• Bake in the preheated oven until tops are golden, 10 to 12 minutes. Let cool on a wire rack for 10 to 15 minutes before serving.

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.

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.