Tuesday, September 18, 2012

Petite White Chocolate Cranberry Scones

I made these tonight for a church youth activity and couldn't wait to share them with all of you! We had a "tea" party and what's better to serve at a tea party than scones? The original recipe calls for cranberries, but when I got home from the grocery store, I realized that we had eaten the cranberries at Disneyland the week before, so I used Trader Joe's dried blueberries instead (I think they were an upgrade!) I may always make them with blueberries now. These scones are like a shortbread, but are not dry like some scones. Recipe adapted from landolakes.com

Begin by mixing the flour, sugar, baking powder, lemon zest, salt and butter in a stand mixer with the paddle attachment until fine. 
Add the cream and mix just until dough holds together. Stir in fruit and white chips with a spoon.
Divide the dough into 4 sections and shape into a rectangle on a floured surface. Begin by cutting into half, then into fourths. Dip your knife into flour each time to keep it from sticking to the dough.
Cut each fourth into 2 rectangles. You will end up with 8 scones for each section of dough, for a total of 32 scones.
These spread quite a bit during baking, so space them out at least an inch (Mine ended up touching after baking!)
After the scones are baked and cooled, finish with a drizzle of white chocolate and you're good to go! 
So pretty!

Petite White Chocolate Cranberry Scones

2 cups all-purpose flour*
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon freshly grated lemon zest
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup whipping cream
3/4 cup sweetened dried cranberries, coarsely chopped (I used blueberries)
1 1/4 cups white baking chips
2 teaspoons shortening

Heat oven to 400°F. Combine flour, sugar, baking powder, lemon zest and salt in large bowl; cut in butter with a stand mixer and a paddle attachment or fork until mixture resembles coarse crumbs. Stir in whipping cream; mix until dough holds together. Stir in cranberries and 3/4 cup white baking chips with spoon. *I added another 2 Tbs. of flour because my dough was too sticky.

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. Dipping your knife in flour between cuts will help stop it from sticking to the dough.

Place scones, at least 1 inch apart, onto ungreased baking sheet. Bake for 9 to 11 minutes or until golden brown around the edges. Cool completely.

Combine remaining 1/2 cup baking chips and shortening in small microwave-safe bowl. Microwave on MEDIUM (50% power) 30 seconds; stir. Continue microwaving and stirring every 30 seconds until chips are melted and smooth. Drizzle scones with melted chocolate.

Each scone has: Calories: 130, Fat: 7g, Cholesterol: 15mg, Sodium: 95mg, Carbohydrates: 15g, Protein: 1g


cheryl said...

Alli--I'm so excited that Kari shared this blog on fb. I didn't know that you & your sisters had put this together. It is wonderful! It is now on my "google reader" so I can get all your new updates of recipes. Can't wait to try some of these nummy looking recipes. Craig will love you for it ;)
p.s. are you still on Instagram? I haven't seen any of your pics lately & I am missing them/you!

Alli grins said...

Thanks Cheryl! This website has been such a fun way to share family & fun new recipes, so thanks for your feedback. I miss you too! Hope it's cooling off there and that life is good! I'm still on Instagram... Just been slacking lately on posting. Love to you & the fam!

Lisa said...

I made these today for a missionary farewell on Sunday! They are SO GOOD! I'm not sure that they will last in my house for even a day and I might end up making another batch!

Related Posts Plugin for WordPress, Blogger...