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, RASPBERRY, AND WHITE CHOCOLATE SCONES
A scone worth the calories! I started with a traditional recipe and tweaked. Serve with fresh clotted cream.
Provided by DREGIE
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Zest both lemons; juice 1/2 of a lemon. Set aside.
- Combine 3 cups flour, sugar, baking powder, lemon zest, salt, and vanilla powder in a bowl, making sure ingredients are well mixed. Cut in frozen butter with a pastry blender until mixture is the texture of sand and you can no longer see pieces of butter. Place bowl into the freezer to keep cold.
- Whisk milk, eggs, lemon juice, and vanilla extract together in a separate small bowl until combined. Add the wet ingredients to the flour mixture. Stir until the dough comes together, then add the chocolate chips and raspberries. Gently form dough into a ball. Do not overwork.
- Combine 2 tablespoons flour, superfine sugar, and starch in a separate bowl and sift a layer onto the parchment paper.
- Transfer the dough ball onto the parchment paper and use your hand to flatten into a 1 3/4-inch thick circle. Place baking sheet into the refrigerator for 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the dough into 8 triangles and separate until they're 1 inch apart. Dust with flour, sugar, and starch mixture.
- Bake in the preheated oven until they rise and become golden, 20 to 25 minutes.
Nutrition Facts : Calories 381.4 calories, Carbohydrate 56.2 g, Cholesterol 72.6 mg, Fat 14.6 g, Fiber 2.8 g, Protein 8.2 g, SaturatedFat 8.4 g, Sodium 364.7 mg, Sugar 15.2 g
WHITE CHOCOLATE SCONES
These are sweet scones and I just adore them with the raspberry jam and whipped cream. A decadent treat!
Provided by Hey Jude
Categories Scones
Time 35m
Yield 12 scones
Number Of Ingredients 11
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.
Nutrition Facts : Calories 180.6, Fat 7.6, SaturatedFat 4.5, Cholesterol 28.2, Sodium 272.8, Carbohydrate 24.5, Fiber 0.6, Sugar 8.4, Protein 3.7
APRICOT AND WHITE CHOCOLATE SCONES
Scones are best served warm and fresh, split open, and topped with either lemon curd or thick homemade jam and clotted cream (Devonshire cream or creme fraiche).
Provided by Lavender Lynn
Categories Scones
Time 40m
Yield 8 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Lightly grease a cookie or baking sheet with shortening or lightly spray with vegetable-oil cooking spray.
- In a large bowl, sift together flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas.
- Reserve 2 tablespoons chopped apricots for topping; set aside. Stir remaining chopped apricots and 1/3 cup white chocolate baking chips into flour mixture.
- Add egg and just enough half-and-half cream until dough just leaves side of bowl and forms a ball. When making scones, work the dough quickly and do not over mix.
- Place dough on a lightly floured surface. Knead lightly 10 times. Pat or roll into an 8-inch circle on cookie sheet. Cut into 8 wedges, but do not separate. Bake approximately 15 to 18 minutes or until golden brown. Remove from oven and immediately remove from baking sheet; carefully separate wedges.
- In a microwave-safe bowl, melt remaining 1/3 cup white chocolate chips in the microwave for 15 to 20 second intervals. After each interval, stir (even if there is no sign of melting). Once melted (usually after 4 or 5 cycles in the microwave) place melted chocolate chips in a small resealable plastic food-storage bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons chopped apricots. Pipe remaining melted chips over scones. Serve warm or cool.
- Tips: When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer (see Freezing Scones below). To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.
Nutrition Facts : Calories 328.6, Fat 15.4, SaturatedFat 9.2, Cholesterol 48, Sodium 260.1, Carbohydrate 43.4, Fiber 1.2, Sugar 21.8, Protein 5.1
RASPBERRY & WHITE CHOCOLATE SCONES
Try our twist on traditional scones with white chocolate and raspberry. Drizzle with white chocolate and enjoy with a cuppa for a mid-morning treat
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 40m
Yield Makes 8-10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 312 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium
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