Petite White Chocolate Cranberry Scones Recipes

CRANBERRY AND WHITE CHOCOLATE SCONES

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.

CRANBERRY-WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 400°F. In a large bowl combine flour, granulated sugar, baking powder, and salt. Using a pastry blender, cut in butter by repeatedly pushing down through the butter until mixture resembles coarse crumbs (rotate the pastry blender and bowl to cut in uniformly). Use the back of a spoon to make a well in the center of the flour mixture; set aside.
• In a medium bowl combine eggs, the 3/4 cup cream, the cranberries, chopped white chocolate, and, if desired, orange peel. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
• Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing for 10 to 12 strokes or just until dough comes together (to ensure tender scones, be careful not to knead too much). Divide dough in half. Pat or lightly roll each half into a 6-inch circle. Cut each circle into six wedges.
• Place wedges 2 inches apart on an ungreased baking sheet. Brush wedges with additional whipping cream. Bake for 12 to 14 minutes or until golden brown. Cool slightly on baking sheet. Drizzle with Orange Drizzle. Serve warm or at room temperature. Orange Drizzle
• In a small bowl combine powdered sugar,1 tablespoon of the orange juice, and vanilla. Stir in additional orange juice, 1 teaspoon at a time, to reach a drizzling consistency.

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.

WHITE CHOCOLATE CRANBERRY SCONES

Steps:

• Preheat oven to 200C / 400F / 180C fan forced. Line a large baking tray with baking paper.
• In a large bowl, use a whisk to combine the flour, icing sugar, baking powder, salt and orange zest.
• Add the cold grated butter and using either your fingertips, a knife or pastry cutter, gently blend the butter into the flour until only small pieces remain.
• Reserve 2 teaspoons of milk, then use a spoon to stir the rest through the dry mixture, along with the chocolate chips and cranberries until you have a sticky dough.
• Turn the dough out into a sheet of baking paper and gently pull together then flatten the dough into a disk about 1 inch high.
• Use a sharp knife, dipped in flour, to cut the dough into 8 triangles. Transfer to the prepared baking tray.
• Mix together the reserved milk and egg yolk, then brush over the tops of the triangles.
• Bake for 16-18 minutes until golden on top. Allow to cool for 15 minutes.

PETITE WHITE CHOCOLATE CRANBERRY SCONES

Steps:

• 1. Heat oven to 400 degrees F. Combine flour, sugar, baking powder, lemon zest and salt into large bowl; but in butter with pastry blender or fork until mixtures resembles coarse crumbs. Stir in whipping cream; mix until dough holds together. Stir in crasins and 3/4 cup white chocolate chips.
• 2. Turn dough onto lightly floured surface; knead 5 to 10 times or until dough is smooth. Divide dough into 4 equal pieces; shape each piece into 8 inch log. Cut each log into 4(2 inch) pieces; cut each piece in half diagonally to form small triangles
• 3. Place scones, at least 1 inch apart, onto ungreased baking sheet. Bake 9 to 11 minutes or until golden brown around the edges. Cool completely
• 4. Combine remaining 1/2 cup white chocolate chips and shortening in small microwave-safe bowl. Microwave on MEDIUM(50% power) for 30 seconds; stir. Continue microwaving and stirring every 30 seconds until chips are melted and smooth. Drizzle scones with melted white chocolate.