Post by Loupy on Feb 16, 2014 23:07:38 GMT -7
Strawberry White Chocolate Scones
By Beth M @ www.budgetbytes.com/
Serve up these pretty Strawberry White Chocolate Scones as part of breakfast in bed or dessert after dinner. They’re indulgent but not so overly sweet that you’ll feel sick afterward. Even better yet, the rest of the batch can go into the freezer and thawed one by one each morning to go with your coffee or in the afternoon with tea. Just let the scone sit out for 10-15 minutes at room temp and it will be thawed, or microwave it for a few seconds to warm it up.
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 8
Ingredients
SCONES
2 large eggs
3 Tbsp milk
½ tsp vanilla extract
2 cups flour
2 Tbsp sugar
2 tsp baking powder
½ tsp salt
5 Tbsp cold butter
1 cup frozen sliced strawberries
⅓ cup white chocolate chips
ICING
½ cup powdered sugar
¼ tsp vanilla extract
1 Tbsp milk
Instructions
Preheat the oven to 450 degrees.
In a small bowl whisk together the eggs, milk, and vanilla until smooth.
Set the whisked wet ingredients aside.
In a large bowl, stir together the flour, sugar, baking powder, and salt until well combined.
Slice the butter into chunks then add to the flour mixture.
Work the butter into the flour mixture until it resembles damp sand (use your hands or a pastry cutter).
Allow the strawberries to thaw slightly, or microwave for a few seconds until slightly softened.
Roughly chop the strawberries into bite-sized pieces.
Stir the strawberries and white chocolate pieces into the whisked egg mixture.
Pour the egg mixture with strawberries and chocolate into the bowl of dry ingredients (flour, butter, etc.).
Stir with a spoon until it forms a ball of dough.
If necessary, use your hands to mix the last bits of flour into the dough.
Turn the lump of dough out onto a lightly floured surface and flatten it into a 6-8 inch diameter circle (about 1.5 inches thick).
Cut the circle into 8 wedges.
Arrange the wedges on a baking sheet covered with parchment paper and bake for 13-15 minutes in the preheated oven, or until lightly golden brown.
Transfer the baked scones to a cooling rack.
To make the icing, stir together the powdered sugar, vanilla, and milk until smooth.
Wait until the scones are completely cool, then drizzle the icing over top.**
Notes
**Wait until the scones are completely cool before you drizzle the icing over top, otherwise it will melt and slide right off.
By Beth M @ www.budgetbytes.com/
Serve up these pretty Strawberry White Chocolate Scones as part of breakfast in bed or dessert after dinner. They’re indulgent but not so overly sweet that you’ll feel sick afterward. Even better yet, the rest of the batch can go into the freezer and thawed one by one each morning to go with your coffee or in the afternoon with tea. Just let the scone sit out for 10-15 minutes at room temp and it will be thawed, or microwave it for a few seconds to warm it up.
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 8
Ingredients
SCONES
2 large eggs
3 Tbsp milk
½ tsp vanilla extract
2 cups flour
2 Tbsp sugar
2 tsp baking powder
½ tsp salt
5 Tbsp cold butter
1 cup frozen sliced strawberries
⅓ cup white chocolate chips
ICING
½ cup powdered sugar
¼ tsp vanilla extract
1 Tbsp milk
Instructions
Preheat the oven to 450 degrees.
In a small bowl whisk together the eggs, milk, and vanilla until smooth.
Set the whisked wet ingredients aside.
In a large bowl, stir together the flour, sugar, baking powder, and salt until well combined.
Slice the butter into chunks then add to the flour mixture.
Work the butter into the flour mixture until it resembles damp sand (use your hands or a pastry cutter).
Allow the strawberries to thaw slightly, or microwave for a few seconds until slightly softened.
Roughly chop the strawberries into bite-sized pieces.
Stir the strawberries and white chocolate pieces into the whisked egg mixture.
Pour the egg mixture with strawberries and chocolate into the bowl of dry ingredients (flour, butter, etc.).
Stir with a spoon until it forms a ball of dough.
If necessary, use your hands to mix the last bits of flour into the dough.
Turn the lump of dough out onto a lightly floured surface and flatten it into a 6-8 inch diameter circle (about 1.5 inches thick).
Cut the circle into 8 wedges.
Arrange the wedges on a baking sheet covered with parchment paper and bake for 13-15 minutes in the preheated oven, or until lightly golden brown.
Transfer the baked scones to a cooling rack.
To make the icing, stir together the powdered sugar, vanilla, and milk until smooth.
Wait until the scones are completely cool, then drizzle the icing over top.**
Notes
**Wait until the scones are completely cool before you drizzle the icing over top, otherwise it will melt and slide right off.
