Lemon Curd And White Chocolate Filled Scones Recipes

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.

LEMON SCONES

Steps:

• In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon zest, stirring just until mixed. , Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350° for 20-25 minutes or until edges are lightly browned.

LEMON-FILLED FRESH GINGER SCONES

Steps:

• Heat oven to 400°F. Lightly grease cookie sheet.
• Mix flour, 1/4 cup sugar and the baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk and gingerroot until dough leaves side of bowl and forms a ball.
• Divide dough in half. Place half of dough on cookie sheet; pat or roll into 7-inch circle. Spread lemon curd over dough to within 1/2 inch of edge. Pat or roll remaining dough into 7-inch circle; gently place over lemon curd. Gently pinch edge to seal. Sprinkle with sugar. Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
• Bake 18 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Remove from cookie sheet to serving platter or dish; cut into wedges. Serve warm.

LEMON-FILLED GINGER SCONES

Steps:

• Mix flour, sugar and baking powder. Cut in butter, then stir in buttermilk and ginger. Form into a ball, then divide in half.
• Line a pie plate or pan with greased foil. Place half the dough on foil and pat into a 7 inch circle, creating a pie crust effect.
• Cover with lemon curd, then cover with other circle.
• Fold up edges and seal really well, then sprinkle with sugar.
• Bake at 400 F for 20 - 25 minutes.

AMAZING LEMON SCONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
• Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
• Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
• While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
• Drizzle glaze over warm scones.