Key Lime And White Chocolate Scones Recipe 475

KEY LIME AND WHITE CHOCOLATE SCONES RECIPE - (4.7/5)

Steps:

• Preheat oven to 450 degrees. Mix the flour, sugar, baking powder and salt together. Scatter the butter over the mixture and cut in with a pastry cutter until mixture resembles coarse cornmeal. Mix in the white chocolate, lime zest, lime juice and heavy cream. Turn the dough out onto a floured counter and knead until it forms a rough, slightly sticky ball. Divide the dough into two balls. Flatten each dough ball until it is approximately an 8 inch circle. Using a sharp knife cut each circle first into halves, then fourths and finally eighths. Place the pieces onto a well greased cookie sheet and bake for 10 to 12 minutes. Drizzle the icing onto hot scones and garnish with lime zest and sugar if desired.

MINI KEY LIME SCONES RECIPE - (4.1/5)

Steps:

• In a large mixing bowl or the bowl of a food processor, combine the flour, granulated sugar, baking powder, baking soda and salt. Cut in the butter until the mixture resembles fine crumbs. Add the cream and key lime juice, processing until just combined. Transfer the dough onto a floured surface and gently knead just until the dough is combined enough to shape into a ball. Preheat the oven to 350°F. Line large baking sheet with parchment paper; set aside. Roll out dough until it is about a 1/2″ thick. Let dough rest in refrigerator for 15 minutes. With a knife, cut the dough into small triangles. Place on a cookie sheet and bake for 12-15 minutes, until lightly golden brown on top. Move to a cooling rack to cool completely. Meanwhile, In a small bowl, combine powdered sugar and key lime juice. Add more or less key lime juice for desired consistency. Spoon glaze over scones and allow to dry.

LIME AND COCONUT SCONES

Steps:

• Preheat the oven to 200C/400F and line a baking tray with grease proof paper.
• Place flour, sugar, baking powder, salt, coconut and lime zest into a large bowl and stir together briefly.
• Add in the cubes of butter and then rub between your fingers until you have a mixture which resembles coarse breadcrumbs. Some larger, pea sized lumps are fine as well.
• Add in the eggs, lime juice and 2tbsp of milk and mix with a wooden spoon until the dough starts to stick together. You may need an extra tablespoon of milk.
• Dough should hold together, but be crumbly. You don't want an entirely smooth and sticky dough.
• Tip onto your prepared baking tray and pat into a circle as big as you need to make it 1/2 inch thick. (Mine was around 7 inches across).
• Use a long knife, or pizza cutter to cut the dough into 8 triangles. I use a pizza cutter as it's super easy to run through the dough! Separate the scones and leave 2 inches between each scone.
• Place in the oven for 10-12 minutes, until risen and lightly golden on the edges. Scones will also be firm to the touch, but spring back when you press.
• Leave to cool completely before making the glaze. Mix icing sugar and lime juice together in a small bowl and then add in the desiccated coconut, stirring until you have a thick, but runny enough mixture to spoon over the scones.
• Spoon/drizzle glaze over each scone and then serve. Lime and Coconut Scones will keep in an airtight container, at room temperature for 4 days.

WHITE CHOCOLATE KEY LIME ENDEAVOR WITH MACADAMIA CRUNCH

Steps:

• To Make Crunch: In a food processor, combine nuts, flour and 1/4 cup sugar. Mix in 3 tablespoons butter until dough forms large crumbs; do not let the dough come together in a ball.
• Press the crunch into the bottom and up the sides of a 9 inch pie pan. Freeze until crust is firm.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust for 25 minutes, or until it is lightly browned and set. Let cool on a wire rack. Leave oven on at 350 degrees F (175 degrees C).
• To Make White Chocolate Coating: In a small bowl, mix together 8 tablespoons butter and white chocolate. Place bowl over simmering water, stirring constantly until chocolate and butter are smooth. Pour mixture evenly into crust. Freeze until firm.
• To Make Key Lime Endeavor: In a medium bowl, whisk together the egg yolks, condensed milk and lime peel. Gradually stir in lime juice. Pour mixture into chilled crust.
• Bake in preheated 350 degrees F (175 degrees C) oven for 20 minutes. Let pie cool completely on a wire rack. Then cover and refrigerate for about 2 hours, or until chilled.
• In a chilled mixing bowl, whip the heavy cream with 1 tablespoon sugar until stiff peaks form. Spoon or pipe the whipped cream on top of pie before serving.

WHITE CHOCOLATE 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.