White Chocolate Scones Recipes

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APRICOT AND WHITE CHOCOLATE SCONES



Apricot and White Chocolate Scones image

Create a coffee shop favorite at home. Scones are simple to make and a delicious treat.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 10

1 3/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup firm butter or margarine
1/3 cup finely chopped dried apricots
1/3 cup white vanilla baking chips
1 egg
About 1/3 cup half-and-half
1/3 cup white vanilla baking chips, melted

Steps:

  • Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
  • Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
  • On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
  • Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
  • Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.

Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 21 g, TransFat 0 g

RASPBERRY-WHITE CHOCOLATE SCONES



Raspberry-White Chocolate Scones image

In this scone recipe, I used dried raspberries to add intense flavor and replaced some of the butter with grated white chocolate. The result? Perfectly textured, tender, and light scones that weren't too delicate or crumbly. Definitely some of the best I've ever had! Serve with a nice cup of tea.

Provided by Chef John

Categories     Scones

Time 13h40m

Yield 4

Number Of Ingredients 11

2 (6 ounce) containers fresh raspberries
2 ½ ounces white chocolate, or as needed
2 cups all-purpose flour, or more as needed
1 tablespoon white sugar, or more to taste
½ teaspoon kosher salt
4 teaspoons baking powder
5 tablespoons ice cold unsalted butter
¾ cup milk
2 tablespoons sour cream
1 large egg
1 tablespoon milk

Steps:

  • Preheat the oven to 225 degrees F (110 degrees C).
  • Line a baking sheet with a silicone liner.
  • Place fresh raspberries about 1 inch apart on the prepared baking sheet.
  • Bake in the preheated oven for 4 hours, then turn oven off, leaving the berries inside for 8 hours, or overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
  • Roughly chop dried raspberries into smaller pieces and measure out ½ cup for this recipe. Reserve any extra for another use.
  • Grate white chocolate on the fine side of a grater until you have ½ cup.
  • Whisk 2 cups flour, sugar, salt, and baking powder together in a mixing bowl. Grate cold butter into the flour mixture, tossing every so often to coat it with flour so it doesn't start to clump. When all butter has been added, work it into the flour with a pastry blender. Add grated white chocolate and toss with a fork to incorporate.
  • Whisk ¾ cup milk and sour cream together in a liquid measure, then pour that into the flour mixture. Mix with a fork until everything just barely comes together to form a shaggy dough.
  • Transfer dough to a generously floured work surface and without kneading, push and pack it together with your hands until it holds its shape, adding a little flour if it's too sticky. Press dough into a rectangle, about ¾-inch thick, and roughly twice as long as it is wide.
  • Sprinkle dried raspberries evenly over the dough. Spread berries out almost to the edges and press them into the dough gently. Using a bench scraper, lift one third of the dough from one of the shorter edges and fold it in over the center third; press it down and square off the edges. Repeat with the other side so your scone dough is three layers thick.
  • Cut the rectangle in half with the bench scraper, then cut each half into 2 triangles. Transfer scones to the prepared baking sheet.
  • Whisk egg and 1 tablespoon milk together. Brush egg wash over each scone and sprinkle with sugar.
  • Bake in the upper center of the preheated oven until browned, about 25 minutes.
  • Quickly and carefully transfer to a rack and let cool completely before serving, about 30 minutes.

Nutrition Facts : Calories 563.4 calories, Carbohydrate 75.1 g, Cholesterol 95.5 mg, Fat 24.8 g, Fiber 7.5 g, Protein 11.8 g, SaturatedFat 14.6 g, Sodium 788.2 mg

WHITE CHOCOLATE SCONES



White Chocolate Scones image

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

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, cold
1 large egg
2/3 cup buttermilk
4 -6 ounces white chocolate chips
raspberry jam
whipped cream

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

BLUEBERRY WHITE CHOCOLATE SCONES



Blueberry White Chocolate Scones image

Everyone asks for this recipe. The white chocolate adds a surprise sweetness to these blueberry scones. I have also substituted cranberries for the blueberries on occasion and they are great as well. Depending on your oven, you may want to broil for the last minute to ensure that the tops are golden brown.

Provided by Just Call Me Martha

Categories     Scones

Time 15m

Yield 9 scones, 9 serving(s)

Number Of Ingredients 10

2 1/4 cups flour, sifted
2 tablespoons baking powder
1 teaspoon sea salt
1/4 cup sugar
1/4 cup chilled unsalted butter, cut into small pieces
1/2 cup white chocolate chips
1 cup blueberries
3/4 cup buttermilk, plus
2 tablespoons buttermilk
2 tablespoons white sugar

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.

RASPBERRY & WHITE CHOCOLATE SCONES



Raspberry & white chocolate scones image

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

400g plain flour, plus extra for dusting
¼ tsp salt
2 tsp baking powder
3 tbsp caster sugar
95g cold butter, cubed
100g white chocolate chunks
185ml whole milk
100g frozen raspberries

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

WHITE CHOCOLATE AND LAVENDER SCONES



White Chocolate and Lavender Scones image

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

3 cups all-purpose flour
½ cup white chocolate chips
⅓ cup white sugar
2 tablespoons culinary-grade lavender
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
½ cup cold unsalted butter, cubed
1 cup heavy cream
1 teaspoon pure vanilla extract
1 teaspoon imitation vanilla flavoring

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

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