Can You Freeze White Scones
Scones

Can You Freeze White Scones

  • January 19, 2022

White Chocolate Raspberry Scones are delicious as a sweet brunch item or as dessert!This scone recipe marries the sweetness of white chocolate with tanginess of raspberries to make a very tasty little treat.These white chocolate raspberry scones are intended to be sweet, flaky, tender, and just pretty darn easy to eat.If you’re anything like me though, plan ahead – I find I always eat my raspberries before I’m ready to bake with them!You can also watch the White Chocolate Raspberry Scones recipe video on YouTube!There are essentially three key tips to making perfect scones every time.The goal is flaky, not ruined…so while mixing is necessary, be careful not to overmix to the point that your gluten is overworked, and your scones become dense and chewy.This isn’t a massively important step, but knowing how to wash your berries can help you get an ever so slightly better result.Fresh berries are optimal, but frozen can be much more convenient at certain times of the year and in some locations.The easiest involve simple substitutions that can make big changes to the flavor palette.To make this, simply melt white chocolate and drizzle it on top of the baked scones.White chocolate raspberry scones can be stored in an airtight container for 3-4 days.This means that if you choose to purchase using it, I will receive a small commission (at no additional cost to you).Don’t forget to follow me on Facebook, Pinterest, Instagram, YouTube and Twitter for all the latest.Or just sign up to be a part of my mailing list to have updates delivered straight to your inbox! .

White Chocolate Raspberry Scones

White Chocolate Raspberry Scones

White Chocolate Raspberry Scones

I love a slightly sweet scone, one that has a perfect texture that is complemented by extra ingredients.However, bread flour is not a common ingredient in most kitchens and also changes the texture of the scones, making them a bit lighter.However, bread flour is not a common ingredient in most kitchens and also changes the texture of the scones, making them a bit lighter.Grated butter only needs a few minutes in the freezer to firm up, so it really makes prep time much easier.The frozen butter stays cold until the baking time, which will keep the scones from spreading out, which makes them lose that flaky and moist texture.Grated butter only needs a few minutes in the freezer to firm up, so it really makes prep time much easier.The frozen butter stays cold until the baking time, which will keep the scones from spreading out, which makes them lose that flaky and moist texture.Stay away from white chocolate that is made primarily of milk, oil, and sugar.Stay away from white chocolate that is made primarily of milk, oil, and sugar.In the winter, or when the air is dry, it makes sense that you would use the greater, or 2/3 cup amount of liquid.In the winter, or when the air is dry, it makes sense that you would use the greater, or 2/3 cup amount of liquid.Remember to grate your butter and then freeze it for a few minutes to ensure it will do its job in the dough!Be sure to preheat the oven to 425° if you are planning to bake the scones after the chilling time.I recommend a bench scraper, and you can learn all about this dough-cutting tool, and which is best for your needs, here, on Amazon’s site.Freezing relaxes the gluten in the flour, which makes the scones rise higher.The nice thing about freezing the dough is that you don’t have to bake the scones after the 60 minutes if you changed your mind or just wanted to be prepared.In fact, once the dough has chilled for 60 minutes, put it in a sealable freezer bag and store it for up to a month!I prefer to brush on heavy cream for my topping and sprinkle on some turbinado sugar.5 from 6 votes Print White Chocolate Raspberry Scones Prep Time 10 mins Cook Time 18 mins Chill 1 hr Total Time 1 hr 28 mins With a moist, flaky crumb and golden-brown crust, these White Chocolate Raspberry Scones are a perfectly sweet scone!Course: Breakfast Cuisine: American Keyword: White Chocolate Raspberry Scones Servings : 6 Calories : 439 kcal Author : Amanda Rettke-iambaker.net Ingredients DOUGH 2½ cups (313g) all-purpose flour, plus a tablespoon to coat frozen raspberries.1 cup frozen raspberries, sprinkled with flour TOPPING 2 tablespoons heavy cream, brushed on.2 tablespoons turbinado sugar, can use granulated Instructions Sprinkle the frozen raspberries with flour and put them back in the freezer until you incorporate them into the mixture.In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.In a separate mixing bowl, whisk together the eggs, almond extract, and heavy whipping cream.Place the pan of uncut scones in the freezer for 30-60 minutes, uncovered.After the scones have chilled, use a knife or bench scraper and slice the circle into 6-8 wedges.Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2 inch space between them.Brush on the heavy cream (making sure to cover the sides) and sprinkle the turbinado sugar. .

White Chocolate Raspberry Scones

White Chocolate Raspberry Scones

White Chocolate Raspberry Scones

One of my favorite memories is when my dad would randomly make Chocolate Chip Cookies.It was always a much welcomed surprise for my brother and I, and most definitely helped develop my sweet tooth.With spring just around the corner, I decided to make an easy scone recipe that would be mouth-watering delicious and perfect for the season and events like Easter brunch!Every bite of these scones is a mix of buttery dough, sweet white chocolate, and tart raspberries .This is a great recipe for breakfast with a cup of coffee or tea, or enjoy them as a snack later in the day.Cut in the butter using a pastry blender or fork until it resembles coarse crumbs.In a small bowl, whisk together the egg and 1/2 C of the heavy cream.Mix into the flour, adding extra heavy cream as needed (I used a cup total) to get the dough to just stick together.Divide the dough in half and shape it into two round circles, about 1/2 to 3/4-inches high.Place on a baking sheet lined with a Silpat Mat if you have one, or parchment paper.These scones look pretty all on their own, but even more special when set out on a colorful serving tray at brunch!Shape the dough into rounds, then refrigerate until morning, or when needed.Shape the dough into rounds, then refrigerate until morning, or when needed.8 tablespoons unsalted butter * cold, cut into cubes.Cut in the butter using a pastry blender or fork until it resembles coarse crumbs.In a small bowl, whisk together the egg and 1/2 cup of the heavy cream.Place on a baking sheet lined with a Silpat Mat if you have one.Notes Tips & Techniques for the Best White Chocolate Raspberry Scones Make sure the butter is very cold for the best results.Shape the dough into rounds, then refrigerate until morning, or when needed.Shape the dough into rounds, then refrigerate until morning, or when needed. .

Pumpkin White Chocolate Chip Scones

Pumpkin White Chocolate Chip Scones

Pumpkin White Chocolate Chip Scones

I found this recipe on King Arthur Flour, and played around with it a bit.A few test batches later and I think I perfected the pumpkin scone friend!Of course for perfect scones I recommend freezing for 30 minutes (or pop them in the fridge for an hour) to help firm up the butter.You make 12 bulk batches of scone dough by hand each day and don’t think you won’t get amazing arms too, you’re fooling yourself.Why You Will Love These White Chocolate Chip Pumpkin Scones.Besides how wonderfully tasty they are – here are 3 reasons why I know you will fall in love with these pumpkin scones.Just a couple mixing bowls, a spatula, and although I use a pastry blender you can cut the butter in with just your fingertips.Just a couple mixing bowls, a spatula, and although I use a pastry blender you can cut the butter in with just your fingertips.And then drizzled over these scones an easy glaze made with pumpkin pie spice.You don’t want the butter to melt and be absorbed into the flour but stay solid.You don’t want the butter to melt and be absorbed into the flour but stay solid.Or skip the chocolate chips altogether and mix in something else like chopped pecans, or dried cranberries!Or skip the chocolate chips altogether and mix in something else like chopped pecans, or dried cranberries!Making homemade pumpkin scones is a super simple recipe!In a mixing bowl, whisk together all purpose flour, brown sugar, salt, baking powder, cinnamon, nutmeg, and cloves.In a small bowl, stir together the eggs, vanilla, and pumpkin puree.HEATHER’S BAKING TIP: Add a bit of cream or milk.This helps firm up the butter and creates a tender, flakier scones that doesn’t spread as much.Brush the top of each scone with a little milk or heavy cream and sprinkle on a little coarse sugar.Once cooled, make the pumpkin spiced glaze and drizzle over the scones.Turn this mixture onto a floured surface and bring the dough together gently.This means that when you go to bake these the cold butter will then melt, and the water in the dough turns to steam pushing apart the layers of flour creating a tender, flaky scone.This means that when you go to bake these the cold butter will then melt, and the water in the dough turns to steam pushing apart the layers of flour creating a tender, flaky scone.But this step really does help with the texture of the scones and keeps the dough extremely cold before baking.Store leftover scones in an airtight container at room temperature for up to 2 days.Make the scone dough, shape and place in the fridge overnight, covered, and then bake fresh the next morning. .

Overnight White Chocolate Peppermint Scones

Overnight White Chocolate Peppermint Scones

Overnight White Chocolate Peppermint Scones

Overnight White Chocolate Peppermint Scones: Crunchy pieces of peppermint with a pop of white chocolate and a wonderful thick drizzle of vanilla glaze makes these perfect for any Christmas breakfast or brunch.Since the peppermint puffs are light and melt in your mouth they are easier to smash and won’t ooze out of the scones.Brush scones with cream, sprinkle with sparkling sugar Bake for 22 to 27 minutes Make Vanilla Glaze.In a large bowl whisk together flour, sugar, baking powder and salt.Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs.In a small bowl, stir together cold cream, vanilla bean paste, and peppermint extract.Gently stir in white chocolate and candies (dough will be quite crumbly or shaggy in parts).Continue to Content Yield: MAKES 6 LARGE SCONES Overnight White Chocolate Peppermint Scones Crunchy pieces of peppermint with a pop of white chocolate and a.wonderful thick drizzle of vanilla glaze makes these perfect for any.1 teaspoon vanilla bean paste For the Garnish: crushed soft peppermint puffs Instructions For the Scones: Line a baking sheet with parchment paper In a large bowl, whisk together flour, sugar, baking powder and salt.Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs.In a small bowl, stir together cold cream, vanilla bean past and peppermint extract Gradually add cream mixture to flour mixture, stirring with a fork until dry ingredients are moistened.Gently stir in white chocolate and peppermint candies (Dough will be crumbly in parts).Turn out dough onto a clean surface; gently knead JUST until combined and stays together.Remove plastic wrap, brush tops of scones with cream, sprinkle with sparkling sugar.Wrap pan tightly, and freeze overnight DAY OF: Preheat oven to 350°. .

Lemon Raspberry Scones

Lemon Raspberry Scones

Lemon Raspberry Scones

Sweet, springy Lemon Raspberry Scones make a delectable way to start your day.Even though Ohio weather is pretty much the worst – I mean it’s 39 degrees as I type this – I am finally starting to see little glimmers of spring even though the weatherman said there’s a chance of flurries next week.But despite the cold temps and dreary skies, I am craving all things sweet, tart and summery.And let me tell you, even if the weather is less than ideal where you’re located, these Lemon Raspberry Scones are sure to brighter up your day and maybe even your mood!Use a fork or pastry blender to work the butter into the flour until the mixture resembles a coarse meal.Whisk together the yogurt, egg and vanilla, then use a fork to gently stir the wet ingredients into the flour and butter mixture.Once you’ve made your scones and they have cooled completely, pop them in an airtight container in the fridge OR freezer. .

Strawberry White Chocolate Scones

Strawberry White Chocolate Scones

Strawberry White Chocolate Scones

Well, before you run to the drugstore to pick up a sad box of chocolates and a mini-teddy bear, think about making these homemade treats.Serve up these pretty Strawberry White Chocolate Scones as part of breakfast in bed or dessert after your big Valentines Day dinner.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.In a large bowl, stir together the flour, sugar, baking powder, and salt until well combined.Work the butter into the flour mixture until it resembles damp sand (use your hands or a pastry cutter ).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.).Wait until the scones are completely cool, then drizzle the icing over top.Preheating is very important for this recipe because the scones need a sudden burst of hot hair to puff up.Next, whisk together two large eggs, 3 Tbsp milk, and 1/2 tsp vanilla extract until smooth.Work the butter into the flour mixture until it resembles damp sand (very small pieces).Some people also like to freeze their butter then use a cheese grater to grate it into small pieces so that it’s easier to work into the flour.The important part here is that the butter is cold, so that it doesn’t melt into the flour, but stays in small pieces.Stir the chopped strawberries and white chocolate into the whisked egg mixture.Bake the scones for 13-15 minutes in the preheated oven, or until they are golden brown on top.To make the icing, stir together 1/2 cup powdered sugar, 1/4 tsp vanilla extract, and 1 Tbsp milk.Wait until the scones are completely cool before you drizzle the icing over top, otherwise it will melt and slide right off. .

Raspberry Scones with White Chocolate Drizzle

Raspberry Scones with White Chocolate Drizzle

Raspberry Scones with White Chocolate Drizzle

If baking is your love language, this Valentine’s Day whip up a batch of Raspberry Scones to share with your special friends and leave them with a smile on their face, licking their lips, and over-all just feeling good!Studded with fresh raspberries and drizzled with creamy white chocolate, these buttery scones have a delicate, tender texture that is irresistible.Serve Raspberry Scones with your favorite coffee or hot tea for breakfast, brunch, or as a special afternoon treat.And with Valentine’s Day fast approaching, they’re the perfect baking project to share with those you love.Place the flour, sugar, baking soda, and salt into a large bowl and whisk to combine.TIP: Sticking the butter in the freezer for a few minutes ensures that it stays cold and can be grated easily.Grating the butter (instead of cutting it into the flour) requires less mixing, which is a good thing!Stir gently with the fork until a sticky, shaggy dough begins to form — not all of the flour will be incorporated.PRO TIP: Using a silicone pastry mat on the kitchen counter when shaping scones, biscuits, or pie dough, makes clean up a breeze!Use a lightly floured rolling pin or your hands to pat the dough into a 8 x 10-inch rectangle.Use a sharp knife or bench scraper to cut straight down to make 4 equal pieces.This keeps the butter solid and firm to create light and tender scones as they bake.Remove the scones from the freezer, and use a pastry brush to baste with a thin layer of heavy cream.When completely cool, drizzle with melted white chocolate or a powdered sugar glaze, if desired.Scones will stay fresh when stored in an airtight container for a couple of days at room temperature or for up to a week when refrigerated.To freeze Raspberry Scones after baking, just leave off the white chocolate drizzle and store in a resealable freezer bag for up to 3 months. .

White Chocolate Eggnog Scones with Eggnog Glaze

White Chocolate Eggnog Scones with Eggnog Glaze

White Chocolate Eggnog Scones with Eggnog Glaze

Add a little white chocolate and eggnog glaze, and you have a perfect holiday snack or addition to brunch!Eggnog seems to be one of those things that I always have around during the holiday season, and at times it’s just kind of sitting there in the fridge with no one really drinking it.But because it’s the Christmas season I feel compelled to buy it so I do, but I make sure not to let it go to waste.I like to substitute milk with eggnog in cookies, cakes, pancakes, waffles and many baking recipes, so we can enjoy the taste of this holiday drink in other ways.These were SO delicious, in fact my husband has told me at least 5 times how much he loved this recipe!I love that in less than half an hour I had a batch of fresh baking ready!You don’t have to add the glaze, but I would…it just takes these scones to the next flavour level!Add a little white chocolate and eggnog glaze, and you have a perfect holiday snack or addition to brunch!Method: Baking Ingredients Scale 1x 2x 3x Eggnog Scones: 2 cups flour.dash nutmeg 1/2 cup of cold butter (cut into small chunks).of cold butter (cut into small chunks) 3/4 cup eggnog.Stir in the eggnog until the dough is moistened, but be careful not to over mix it or the biscuits will be tough.Using knife or cookie cutter cut the dough into triangles or wedges (like a pizza), to make 12 scones.The scones are done when the bottom edges are slightly golden brown.Putting it all together: Once the scones have cooled, drizzle them with the eggnog glaze. .

White Chocolate Raspberry Scones

White Chocolate Raspberry Scones

White Chocolate Raspberry Scones

Soft, tender, and bursting with flavor, these White Chocolate Raspberry Scones are sure to be a hit for breakfast or brunch!I whipped up a batch as soon as I got home from the grocery store — before anyone even knew we had raspberries.We loved the combination of the tartness of the raspberries with the sweetness of the white chocolate.I adore the flavor from the almond extract, it is a perfect compliment to the raspberries.A good quality pastry cutter makes it easier, but if you don’t have one, you can just use a grater to grate in the butter.Whisk together the dry ingredients in a large bowl, then cut or grate in the butter.After you cut the dough, you can place the unbaked scones on a single layer and freeze for about 1 1/2 hours.If you choose this method, I recommend freezing them before you add the melted chocolate. .

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