Whitechocolatecraisinscones Recipes

Steps:

• Preheat oven to 400 degrees F.
• In a bowl by hand or using an electric mixer, blend together the flour, sugar, baking powder, salt, and butter.
• Add the half and half, beaten egg, cranberries (I like the dried ones), and the white chocolate chips, and stir until the dough holds together.
• Turn out onto a lightly floured board and knead for 2 minutes.
• Form into a 1/2-inch thick round, then cut the round into 8 wedges (you can also make two smaller rounds of smaller wedges, if you like).
• Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.
• Bake the scones at 400 degrees F for 14 minutes or until golden brown.

Steps:

• Mix dry ingredients. Cut in butter then add the wet ingredients, chocolate chips and craisins. Mix just until blended.
• Flour counter. Knead & pat into 1/2 inch thick circle. Cut like a pizza.
• Place on lightly butter cookie sheet leaving space between. Sprinkle with granulated sugar. Bake 15-20 minutes at 375 degrees or until golden brown. Makes about 8 scones.

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.

Steps:

• Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt.
• Cut butter into flour mix with a pastry blender or food processor, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, stir together the milk, egg, and vanilla.
• Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate and pecans.
• With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch.
• Cut into wedges, squares or whatever you like
• Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Cool on baking sheet 5 minutes, then transfer scones to cooling rack. Serve warm or cool completely and store in an airtight container. Makes 8.

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.

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.

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.

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.

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.