Lemon Raspberry And White Chocolate Scones Recipes
WHITE CHOCOLATE-RASPBERRY SCONES
Crispy on the top and fluffy in the center, these white chocolate raspberry scones make the perfect breakfast treat! These are so delicious, they only last for a few hours at our house!
Provided by Meg
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Mix flour, sugar, baking powder, and baking soda together in a large mixing bowl. Grate in frozen butter and stir well, making sure butter doesn't stick together. Stir in raspberries and white chocolate chips. Mix in yogurt, egg, vanilla extract, and lemon zest until combined, making sure not to overmix dough.
- Place dough on a floured surface. Cut scones out using a large biscuit cutter ad place on the prepared baking sheet.
- Bake in the preheated oven until golden, 18 to 20 minutes. Remove scones from the oven and sprinkle tops with confectioners' sugar.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil scones in the hot oven until sugar melts, about 30 seconds. Remove from the oven and let cool before enjoying.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 26.6 g, Cholesterol 32.7 mg, Fat 8.2 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 5 g, Sodium 155.9 mg, Sugar 11.2 g
FAST RASPBERRY SCONES
Serve these raspberry scones at breakfast or with tea for an afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
- Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries (there may be loose pieces of dough and a stray berry or 2). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on 2 parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
- Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.
Nutrition Facts : Calories 241 g, Cholesterol 6 g, Fat 10 g, Fiber 2 g, Protein 4 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
More about "lemon raspberry and white chocolate scones recipes"
LEMON RASPBERRY SCONES | IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
5/5 (4)Total Time 20 minsCategory BreakfastCalories 407 per serving
- In a the bowl of a food processor, whisk together (or pulse a couple times), the flour, sugar, baking powder and salt. Add the butter to the dry ingredients and pulse until mixture is crumbly, about 45 seconds.
- Transfer to a large bowl and stir in the lemon zest. In a separate bowl or liquid measuring cup, stir together the cream and eggs. Slowly pour the liquid ingredients into the dry, butter mixture. Use a wooden spoon to stir until combined. If mixture is dry, add another tablespoon or two of heavy cream. Dough should be firm and slightly sticky. Avoid overworking it with your hands so the dough remains cold.
- Put some flour on your work surface and place dough on top. Add some flour onto the top of the dough. Gently fold the raspberries into the dough. Do not fold more than three times. It's okay if the raspberries break (it will add a nice swirl to the scones). Pat the dough out into a disk about 8-9 inches in diameter and 1 inch thick. Cut the disk into 8 pieces.
LEMON RASPBERRY SCONES - PARSLEY AND ICING
From parsleyandicing.com
Reviews 1Category SconesCuisine AmericanTotal Time 42 mins
- Grate the frozen butter using a box grater. Return the grated butter to the freezer to stay cold as you prepare the rest of the ingredients.
- Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Add the grated butter to the flour mixture and combine with your fingertips, two forks, or a pastry cutter until the mixture you have pea sized crumbs.
- In a small bowl, combine the sugars and lemon zest. Use a fork or your fingertips to combine. To the lemon-sugar mixture, add the heavy cream, egg yolk, and vanilla and whisk to combine. Pour the wet ingredients over the flour mixture and stir until slightly til combined then stir the raspberries in until just combined. Do not overmix. Dough shouldn’t be too dry and should be somewhat sticky, but not too sticky. If dry there are some dry spots, add a bit more heavy cream and if it’s too sticky (sticking to your hands a lot), add a little more flour.
WHITE CHOCOLATE CHIP RASPBERRY SCONES - JUST A TASTE
From justataste.com
4.8/5 (18)Total Time 35 minsCategory Breakfast, DessertCalories 437 per serving
- In a medium bowl, whisk together the flour, salt, sugar and baking powder. Add the cubed butter, and using your fingers, work it into the flour until the mixture resembles wet sand.
- In a separate medium bowl, whisk together the heavy cream, eggs and vanilla. Add the wet ingredients into the bowl with the dry ingredients and stir the mixture several times then add the raspberries and chocolate chips, and mix until it forms a moist dough. (The raspberries will break apart slightly, but the less you stir the mixture, the more light and tender your scones will be. See Kelly’s Note.)
- Transfer the dough onto a generously floured work surface and gather it into an 8-inch circle that’s about 3/4-inch thick. Cut the circle into 8 wedges. Space the scones out at least 2 inches apart on the lined baking sheet.
LEMON RASPBERRY SCONES WITH WHITE CHOCOLATE GLAZE
From wholeandheavenlyoven.com
Total Time 38 minsCalories 337 per serving
- In a small saucepan over medium heat, heat cream and milk until just steaming. Remove from heat and immediately whisk white chocolate into mixture until smooth and melted. (if you're having trouble getting white chocolate to melt, microwave bowl 15-20 seconds)
WHITE CHOCOLATE RASPBERRY SCONES RECIPE - GLUESTICKS BLOG
From gluesticksblog.com
4.2/5 (4)Total Time 35 minsCategory BreakfastCalories 350 per serving
RASPBERRY & WHITE CHOCOLATE SCONES - BEST RECIPES UK
From bestrecipesuk.com
Cuisine BritishCategory Baking Days, Summer Days, Sweet TreatsServings 10Total Time 20 mins
- In a large bowl place the flour, salt and baking powder and mix through. Add the butter and rub in with your fingers until the mix looks like fine crumbs.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Now add the lemon juice and vanilla essence, set aside.
- Add the raspberries and white chocolate, make a well in the dry mix, then add the milk mixture and combine it quickly with a cutlery knife. Scatter some flour onto the work surface and tip the dough out.
- Use a 5cm smooth cutter dipped in flour to stamp out rounds and repeat. You may need to press what’s left of the dough back into a round to cut out more scones.
- Bake for 10 minutes until well risen and golden. Serve warm or cold on the day of baking, generously topped with lashings of jam and clotted cream.
GLAZED RASPBERRY LEMON SCONES - YOURMARKETINGBFF.COM
From yourmarketingbff.com
Reviews 5Servings 8Cuisine SconeCategory Breakfast, Dessert
- Preheat oven to 400°F. Place baking rack to the middle-low position. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest. Grate the frozen butter (I use a cheese grater). Toss the grated butter into the flour mixture and combine it with a fork, pastry cutter, or your fingers until the mixture resembles coarse meal. Set aside.
- In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the raspberries.
- Try not to overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands and then transfer to a floured surface. Press the dough into a neat 8″ round disc and cut into 8 equal wedges with a sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.
WHITE CHOCOLATE AND RASPBERRY SCONES - ABC EVERYDAY
From abc.net.au
Servings 8Estimated Reading Time 4 minsCategory Dessert, SnackTotal Time 40 mins
- Combine the flour, sugar, baking powder, salt and lemon zest in a large mixing bowl. Add the cold butter. Using a food processor or your fingers, cut the butter into the dry ingredients until the mixture forms a coarse meal. I like to do a mixture of both here — using a food processor to begin with, then using my fingers to make sure the butter is evenly incorporated. The butter should mostly be pea-sized but some large pieces are okay.
- Use a large wooden spoon to stir in the cream and vanilla bean extract until a rough dough begins to form. Some floury pockets should remain. Stir in the raspberries and white chocolate.
- Tip the dough onto a floured work surface and knead it to bring it together. Flatten the dough into a rough disc, about 2cm in thickness. Fold the dough in half over itself, then turn the dough by a quarter and gently re-flatten it into the same size thickness as before. (If you find the dough getting a bit sticky, lightly flour your hands as needed. Additionally, if you find the dough getting a bit warm, carefully transfer it onto a baking sheet and place it in the refrigerator to chill for 15 or so minutes until just firm enough for handling. You want the dough to be as cold as possible, but also manageable, as the secret to a good scone is cold ingredients.)
WHITE CHOCOLATE RASPBERRY SCONES - CREATIONS BY KARA
From creationsbykara.com
4.4/5 (86)Total Time 35 minsCategory Bread- Muffins And SconesCalories 374 per serving
- Whisk together flour, sugar, baking powder, and salt in a large mixing bowl. Cut in the butter with a pastry cutter, or use a grater to grate it in. Stir in the 1 cup of white chips.
- In a small bowl, whisk together the milk, cream, eggs, and extracts. Add to the flour mixture and gently stir till barely combined. Carefully fold in the raspberries. If the dough doesn't stick together, you can add a little more milk, but you don't want to add too much.
- Divide dough in half. Pat each portion into a 7-8" circle on a floured counter top. Cut each into 8 wedges.
- Place scones on cookie sheets and bake at 400° for 15-20 minutes or till lightly browned. Drizzle with melted white chocolate if desired.
EASY RASPBERRY SCONES WITH LEMON-VANILLA ICING - FORK ...
From forkknifeswoon.com
5/5 (20)Category BakingCuisine AmericanTotal Time 45 mins
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined. Use a pastry blender to incorporate the butter into the dry ingredients, until a shaggy, sandy mixture forms, with butter pieces about the size of large peas.
- Drizzle the milk and vanilla over the crumbs, and stir with a spatula until mostly combined. When the crumbs are mostly moistened, switch to using your hands, and fold in the frozen berries. Work quickly, and knead, firmly but gently, until all of the flour is combined, and the dough holds together in a large mound.
- Transfer to a lightly-floured work surface, and shape the dough into a flat, round disk, about 1-1/2 inches thick. It does not have to be perfect! Use a bench scraper or sharp knife to cut the dough into 6 wedges.
RASPBERRY WHITE CHOCOLATE SCONES - NATTY CAKES BAKES
From nattycakesbakes.com
Cuisine AmericanEstimated Reading Time 3 minsCategory Breakfast, SnackTotal Time 55 mins
- If your butter isn't already frozen, put your ½ cup of butter in the freezer for at least 15 minutes while you assemble your ingredients. If possible, have the butter as one whole piece to make grating it easier.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder. Grate the frozen butter into the bowl. With a pastry cutter, two forks, or your fingers, mix the butter into the dry ingredients until mixture resembles a coarse meal (pea-sized crumbs of butter will be visible - see photo below)
- Whisk together the cream or buttermilk, egg, and vanilla in a measuring cup or small bowl. Pour over the dry ingredients and mix gently with a spoon or spatula. Mixture should be slightly dry with some flour still visible. Add the raspberries and white chocolate and gently incorporate. Don't over-mix.
- Turn the dough onto a lightly floured surface and bring it together with your hands, pressing the dry spots into the more moistened areas in the dough. The dough should hold together and be slightly sticky. If excessively sticky, sprinkle a little more flour on it, and if excessively dry, add a little cream or buttermilk. Shape the dough into a large circle, at least an inch thick.
RASPBERRY WHITE CHOCOLATE SCONES - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
Estimated Reading Time 7 mins
- Adjust oven rack to middle position and heat oven to 425 degrees. Place raspberries in freezer until needed.
- In the bowl of a food processor fitted with the metal blade, pulse flour, ½ cup sugar, baking powder, baking soda, salt and lemon zest until combined, about five 1-second pulses. Add butter and toss with a fork to cover in flour mixture. Pulse until mixture looks like coarse cornmeal flecked with pea-sized bits of butter, about 10 to 12 pulses. Transfer mixture to a large mixing bowl.
- Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
WHITE CHOCOLATE RASPBERRY SCONES - BLOGGHETTI
From blogghetti.com
- Preheat your oven to 425 degrees and line a baking sheet with a silicon baking mat or parchment paper.
- In a large bowl, combine flour, sugar, baking powder, and salt - whisk together. Grate frozen butter using a box grater (the large grating side) or use a food processor.Easy Clean Up Tip: I don't own a food processor and find that the box grater is quick and only one gadget to wash over the few parts of the food processor.
- Toss frozen grated butter into the flour mixture, no need to knead or cut the butter in as it's already coated with the flour and in small pieces. Add in the white chocolate chips and toss once, lightly.
- In a small bowl, whisk the egg and cream together. Pour into flour/butter mixture and combine until the dough sticks together, it will be a bit sticky. Add in the fresh raspberries and gently mix into dough. I use my hands for this. The raspberries will break apart, this is normal and okay. Once combined, you may need to add a tablespoon or two of flour to help the dough not be too sticky.
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