WHITE CHOCOLATE-CRANBERRY SCONES
Delicious white chocolate and dried cranberry scones.
Provided by JONILEWIS
Categories Scones
Time 30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 239.3 calories, Carbohydrate 28.5 g, Cholesterol 40.5 mg, Fat 12.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 7.7 g, Sodium 212 mg, Sugar 15.5 g
WHITE CHOCOLATE AND LAVENDER SCONES
These lavender-infused white chocolate and vanilla scones are a perfect addition to any tea party.
Provided by Lady Luna Tea
Categories Scones
Time 40m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 25.9 g, Cholesterol 36.8 mg, Fat 13.5 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 260.7 mg, Sugar 7.5 g
LEMON CURD AND WHITE CHOCOLATE FILLED SCONES
The combination of the tart lemon curd and the sweet, white chocolate is perfect! The scones are nice and crusty on the outside and tender and buttery inside. Note: For the lemon curd I used Kittencal's recipe #144944-after you take this off the heat make sure to keep stirring until cooled or it will turn into scrambled eggs!
Provided by Juenessa
Categories Scones
Time 45m
Yield 6-8 scones
Number Of Ingredients 11
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.
Nutrition Facts : Calories 353.3, Fat 13, SaturatedFat 7.9, Cholesterol 23.7, Sodium 329.9, Carbohydrate 52.9, Fiber 1.2, Sugar 18.5, Protein 6.7
WHITE CHOCOLATE FRUIT SCONES
My mom emailed me this recipe. I had a bunch of those Orange Cream Kisses left over from Easter. I just chopped them up and they worked out perfectly.
Provided by pansregnig
Categories Scones
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 324.7, Fat 13.3, SaturatedFat 7.9, Cholesterol 51.9, Sodium 369.6, Carbohydrate 46.6, Fiber 1.9, Sugar 13.9, Protein 6
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- 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.
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