White Chocolate Fruit Scones Recipes

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.

LEMON CURD AND WHITE CHOCOLATE FILLED SCONES

Steps:

• Preheat oven to 400 degrees F.
• Lightly spray one cookie sheet with non-stick cooking spray.
• Mix together flour, sugar, baking powder and salt in a large mixing bowl.
• Cut in cold butter with a pastry blender or with 2 criscrossing knives, until mixture resembles fine crumbs.
• Stir in buttermilk, ginger and white chocolate chips (or chunks) until dough leaves side of bowl and forms a ball.
• Divide dough in half.
• Place half of dough on prepared cookie sheet; use a little bit of flour to make it easy to pat or roll into a 7-inch circle.
• Spread lemon curd over dough to within 1/2-inch of edge.
• Again use a little bit of flour to pat or roll remaining dough into a 7-inch circle; gently place over lemon curd.
• Gently pinch edges to seal.
• Sprinkle top with coarse white sugar, if desired.
• Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
• Bake in preheated 400 degree F oven for 18-20 minutes or until golden brown.
• Let cool for 5 minutes before drizzling melted white chocolate over top.
• Topping:.
• Melt white chocolate and drizzle over top of scones in a zig-zag design.
• Cut scones into wedges.
• Serve warm or at room temperature.
• Store scones in an airtight container at room temperature.
• *Note:.
• Melting Chocolate.
• Melt chocolate in the top of a double boiler over hot, not boiling, water (too high a temperature changes the flavor and color).
• Speed up melting by first cutting the chocolate into small pieces, so that more surface area is exposed to the heat.
• Stir chocolate constantly while melting to keep the temperature consistent throughout.
• TIPS: Make sure the melting pan does not touch the water in the bottom pan or it will become too hot.