Key Lime And White Chocolate Scones Recipe 475

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.

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.

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

Steps:

• In a 1-1/2-qt. slow cooker, combine milk, white chocolate and lime juice., Cook, covered, on low 50-60 minutes or until chocolate is melted. Stir in lime zest. Serve with graham crackers, cookies and fruit.

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.