White Chocolate Orange Scones

White Chocolate Orange Scones

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White Chocolate Orange Scones

White Chocolate Orange Scones


2 1/4 cups all-purpose flour

1 tablespoon baking powder

2 tablespoons sugar

2 teaspoons grated orange zest

1/2 teaspoon salt

1/4 cup sour cream

1/4 cup orange juice

1/2 teaspoon pure vanilla extract

1 large egg

12 tablespoons (3/4 cup) cold butter, cut into small pieces

4 ounces white chocolate chips or chopped white chocolate


Preheat oven to 400F.  Line a baking sheet with parchment paper and place a 2nd baking sheet under lined sheet.  (This helps to prevent the bottom from over baking.)

In a large bowl, whisk together the flour, baking powder, sugar, orange zest and salt.

In a medium bowl, whisk together the sour cream, orange juice, vanilla and egg.

Add the butter to the dry ingredients and use a pastry blender or 2 knives to cut the cold butter in.  Pieces should be the size of peas OR use a box grater and grate the butter into the flour mixture and toss lightly until butter pieces are coated with the flour mixture.

Add the wet ingredients and fold in until just combined.  Fold in the chocolate.

Transfer the dough to a lightly floured surface and knead (adding flour as necessary) until it comes together.  Pat dough into a square and then roll it out to a 12-inch square.  Now fold it together in thirds (it will resemble a letter) and then fold into thirds again, (now it will look like a nice little square pacakge) adding flour as necessary to prevent sticking.  Put on alightly floured plate and freeze for about 10 minutes.

Put dough on lightly floured surface and roll out to a large circle about 1/2 thick and score into 8 portions.

If desired, brush to tops with a little cream and sprinkle with sugar.

Place on parchment lined baking sheet and bake for approximately 18-25 minutes until golden brown on top and bottom.

Best eaten day of baking but wrap well and microwave for 5-10 seconds on the second day IF there are any leftovers.

White Chocolate Blueberry Scones

White Chocolate Blueberry Scones
White Chocolate Blueberry Scones – sweetenuf.ca

These light and slightly sweet delicious scones can be made with raspberries or strawberries.  I think almost any fruit in season would work with this simple recipe.

My fruit of choice today is wild blueberries, you know the small sweet blueberries requiring no cutting, peeling or pitting!  Only in season during July and August my favourite way to purchase them is frozen.  This allows me to enjoy blueberries in my baking or smoothies any time of the year.

Did you know blueberries have only 43 calories in 1/2 cup and are a good source of vitamin C and contain fibre.  New studies by the USDA point to health benefits from eating blueberries, such as retarding aging and helping to prevent cancer due to their antioxidant activity.  Seems it is one of the highest in antioxidants of the 40 fruits and veggies the USDA tested.

Even without these possible extras, blueberries add flavour and colour to all your baking, whether muffins, scones, pancakes, coffee cakes or cupcakes.  I hope you enjoy this simple and quick recipe as much as I do.

White Chocolate Blueberry Scones

Preheat oven to 400F.  Parchment line a cookie sheet and set aside.

In the bowl of a food processor pulse together several times:

2 1/4 cups all-purpose flour

2 tsp baking powder

1/ tsp salt

1/2 tsp baking soda

4 tablespoons sugar

Add in 1/2 cup COLD butter cut into 8-12 cubes and pulse until butter is pea sized.

Empty this mixture into a large bowl and add 1/2 cup fresh or frozen blueberries and toss gently.  (DO NOT THAW frozen berries if using.)

Combine in a large measuring cup:

3/4 cup buttermilk

1 large egg

Pour liquid ingredients into dry ingredients and fold together until combined.  Fold in 1/2  cup chopped white chocolate or white chocolate chips.

White Choc Blueberry Scones Ready to Bake
Scones ready to bake at 400F

Press dough into a circle on prepared pan.  (Note: mixture may be very wet.) Dampen fingers to help flatten to even depth.  Bake for 18-20 minutes until browned and baked through in the centre.

Let cool slightly and cut into 8-12 wedges.

For extra oomph drizzle a little glaze made of 2 cups icing sugar and 2-4 tablespoons of milk over top of cooled scones.


White Chocolate Cupcakes

White Chocolate Cupcakes

White Chocolate Cupcakes

These cupcakes are versatile and will become a favourite.  Just because, or for your next special occasion, these are sure to fit the bill.

To take them over the top fold in about 1/2 cup of mini white chocolate chips before baking.

White ChocolateDense without being heavy and flavourful as well as moist these cupcakes can be topped with the white chocolate buttercream I shared on the blog back in June or your favourite icing.  Sprinkle with some Jimmies or top with Maltesers or chocolate sprinkles for added glamour.

I decorated each cupcake with a swirl of white chocolate buttercream and completed each one differently for fun.  Let your creative side shine.



White Chocolate Cupcakes with White Chocolate Icing

(modified from Intensely Chocolate by Carole Bloom)

Preheat oven to 350F and paper line 18 muffin cups.


4 ounces white chocolate, finely chopped or white chocolate chips

1 1/2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1/2 cup butter, room temperature

1/2 cup granulated sugar

2 eggs

1 tsp pure vanilla

3/4 cup whipping cream

1/2 cup mini chocolate chips (optional, to fold into batter before filling muffin cups)

Melt the white chocolate over a double boiler or in a microwave on low.  Mix until smooth and set aside to cool slightly.

With an electric mixer beat the butter until creamy about 1 minute.  Add in the sugar and beat until fluffy.

In a small bowl beat the eggs and vanilla together.  Add this into the creamed butter/sugar mixture and mix in well.

Scrape down bowl and beaters.  Add the flour mixture alternately with the cream in 3 additions and scrape down bowl and beaters again.

Add in the melted white chocolate and mix in gently to blend thoroughly.

Fill the muffin cups half full and bake for approximately 20 minutes, rotating the pans halfway through the baking time.  Cupcakes are done when the tops spring back lightly when touched or a toothpick inserted in the centre comes out clean.

Cool completely before topping off with your favourite icing and sprinkles.

White Chocolate Buttercream

White Chocolate Buttercream

Icing, frosting, buttercream…which is it?!  I grew up calling the sweet deliciousness my Mom made by combining butter, icing sugar, vanilla extract and a few tablespoons of cream or milk, icing. My brother and I used to each get one of the beaters to lick once the Sunbeam Mixmaster had come to a stop.

In the U.S. I believe they refer to it as frosting, whether you make it at home or open a can off the grocery shelf.

If you were to talk to a pastry chef they would, most likely, screw their face up at what we like to top off our cakes and cupcakes with and whip out the egg whites and show us how to make buttercream.  Swiss, Italian or French buttercream, they vary slightly, but taste like heaven whether eaten directly off the spoon or with a bite of cake.

whiteTruthfully, I love it all.  True buttercream is just that…lots of butter whipped into cooled egg whites and sugar. Add in some vanilla, fruit puree or flavourings and your buttercream varieties are endless.  Butter is key so if you are not a butter lover you’d better stick with frosting from a can.

AND, what’s not to like about the slightly sweeter homemade icing my Mom made.  I still whip that up and haven’t received any complaints on it to date.

I recently made some white chocolate cupcakes and topped them off with a White Chocolate Buttercream.  photoAny leftovers of this soft, billowy icing can be wrapped well (like a Rubbermaid Foodsaver or Tupperware) and kept in the fridge for a week or so or even frozen for future use.  Just bring to room temperature before using and give it another whip with your mixer.  If just craving a sugar hit, well, I’m sure you know to grab the largest spoon you can find and dig in!!

This method is slightly different from most Swiss Meringue Buttercream recipes since your not whipping the hot sugar and eggs to make a meringue first.  I followed the method described in thecakeblog.com by Summer Stone and will definitely be doing my buttercream this way again.  Thank you thecakeblog.com!

White Chocolate Buttercream

6 oz good quality white chocolate, chopped into 1-inch or smaller pieces

4 large egg whites

1 cup plus 2 tablespoons white sugar

1 tbsp corn syrup

1 cup plus 2 tablespoons unsalted butter, room temperature

2 tsp vanilla paste

Heat egg whites and sugar together in double boiler being careful to whisk mixture to keep eggs from cooking.  Bring egg mixture up to 160F to ensure sugar is dissolved and to  kill off bacteria.  Add in the tablespoon of corn syrup and mix.

Now pour egg white/sugar mixture into a heat proof bowl and put in freezer for 20-30 minutes to cool it down to about 45-60F.

Melt the white chocolate over a double boiler or in a microwave on low until melted and stir until smooth. Let cool.melted chocolate

In a stand mixer, beat the butter on high until light and fluffy.  Scrap the bowl and beaters and beat for another minute.  Add in the cooled syrup slowly and beat well on a medium-high speed until light and fluffy.  Add in the vanilla paste and the cooled chocolate and beat well.

If desired add in a few drops of food colouring.  Now go ahead and swirl or spread onto your most recently baked cake or cupcakes or fill some macaroons.  Mmmm Mmmmm Yum!




Raspberry and White Chocolate Muffins

Raspberry and White Chocolate Muffins

Gorgeous white chocolate and raspberry muffins
Gorgeous white chocolate and raspberry muffins

Yesterday I posted a recipe for delicious blueberry muffins with a lemon glaze. Today’s recipe is even better, well in my humble opinion anyway.

These are super simple and you can sub in blueberries for the raspberries if you prefer. I used fresh raspberries but frozen will work as well. Since these beauties have Lindt White chocolate in them, I used 2 of their 100 gram bars, no glaze is required.

Fresh raspberries and white chocolare
Fresh raspberries and white chocolate

Crave is the baking book this recipe was taken from. Another one of my books I have been intending to make various recipes from, as there are some great looking ones, so I guess this is a start. Oh, actually I also made the Truffle Chocolate Brownies from Crave as well.  I promise to share the Brownie recipe sometime soon.

Preheat oven to 375F and line a 12-cup muffin tin or spray with non-stick spray.

In a medium bowl whisk together 2 cups all-purpose flour, 1 tablespoon baking powder and 1/2 cup of granulated sugar.
Melt 1/4 cup butter and add it to another medium bowl.  Add in 1 cup milk and 1 large egg. Whisk together. Stir the wet ingredients into the dry ingredients until mixed. Don’t overmix.

All mixed up and ready to fill muffin tins.
All mixed up and ready to fill muffin tins.

Fold in 2 cups fresh or frozen raspberries and 200 grams chopped white chocolate.
Fill muffin cups about 2/3 full.
Bake about 25 minutes until the muffins are firm on top and they look golden brown. Please note that inserting a toothpick won’t work to well to test their doneness as they are so moist with the fruit.

Let cool and enjoy!  Let me know your preference, Raspberry with Lemon Glaze Muffins OR today’s recipe.

White Chocolate Cranberry Shortbread

White Chocolate Cranberry Shortbread

This sweet treat has 5 ingredients.  3 for the cookie and 2 for the  add ins….so really there is no excuse not to whip these up the next time you have the urge.  You know that urge that can only be satisfied with a mouthful of rich, buttery sweetness with a hit of white chocolate and cranberries.  Not only do these look rich and pretty they taste fabulous.

White Chocolate Cranberry Shortbread
White Chocolate Cranberry Shortbread


1 cup butter, room temperature

1/2 cup fruit sugar (berry sugar, instant dissolving sugar)

1 7/8 cups all-purpose flour

1/2 cup white chocolate chips

1/2 cup craisins

Preheat oven to 325F  Line 2 cookie sheets with parchment paper

Beat the butter and superfine sugar together until light and fluffy in colour.  Scrap down sides of mixing bowl.  Add in 1 7/8 cups of all-purpose flour (I know it is an odd amount but that’s what Bonnie Stern’s recipe says!) and mix in.  Add in the white chocolate and craisins and fold in.

Scoop dough onto prepared sheets.  I use a medium size scoop and then flatten the cookies slightly with the heel of my hand.

Bake approximately 15-20 minutes.  It may be difficult to tell when they are done by appearance but they will firm up slightly and go very lightly golden on the edges.  Cookies will firm up as they cool.