Baking With Jeanette How to Make White Chocolate Strawberry Scones & Lemon Curd Muffins

Welcome to Baking With Jeanette How To Make White Chocolate Strawberry Scones & Lemon Curd Muffins
#lemon #strawberry #white chocolate

I do not own the rights to these recipes or images used you can find them here;
https://www.budgetbytes.com/strawberry-white-chocolate-scones/
https://www.janespatisserie.com/2024/04/21/lemon-curd-muffins/

Scones
INGREDIENTS
2 cups all-purpose flour ($0.30)
2 Tbsp granulated sugar ($0.02)
2 tsp baking powder ($0.04)
1/2 tsp salt ($0.02)
6 Tbsp cold butter ($0.60)
1 cup sliced strawberries ($1.40)
1/2 cup white chocolate chips ($1.10)
2 large eggs ($0.47)
1/4 cup milk ($0.10)
1/2 tsp vanilla extract ($0.14)
Glaze
1/2 cup powdered sugar ($0.04)
1/4 tsp vanilla extract ($0.07)
1 Tbsp milk ($0.03)

INSTRUCTIONS
Preheat the oven to 425ºF. In a large bowl, stir together the flour, granluated sugar, baking powder, and salt.
Grate the cold butter (or cut into small chunks) and add it to the flour mixture. Use your hands or a pastry cutter to work the butter into the flour until only a few small pieces remain.
Add the sliced strawberries and white chocolate chips to the flour mixture and stir to combine.
In a separate bowl, whisk together the eggs, milk, and vanilla extract.
Pour the whisked wet ingredients into the bowl with the flour mixture. Stir until a ball of dough forms and no dry flour remains on the bottom of the bowl. The dough may be slightly crumbly at first, but it will begin to hold together better as the moisture from the strawberries begins to absorb. If the dough is so wet that it is sticky, you may need to add a little bit more flour.
Shape the dough into a flat circle, about 8-inches in diameter. Slice the circle into eight wedge-shaped pieces. Transfer the sliced scones to a parchment-lined baking sheet.
Bake the scones for about 15 minutes, or until golden brown. Transfer the baked scones to a wire rack to cool.
While the scones are cooling, prepare the glaze. Stir together the powdered sugar, vanilla, and milk in a bowl until it forms a thick glaze.
Drizzle the glaze over the cooled scones, then serve.

Muffins
Ingredients
Streusel topping
45 g plain flour
30 g caster sugar
15 g unsalted butter
Muffin mix
75 g unsalted butter (melted)
75 ml vegetable oil
175 g light brown soft sugar
2 medium eggs
1 tsp vanilla extract
Zest of 1-2 lemons
250 g plain flour
1 tsp baking powder
Pinch of salt
125 ml buttermilk
150 g white chocolate chips
200 g lemon curd

Instructions
Preheat the oven to 180ºc fan and prep 12 tulip cases
Add the flour, sugar and butter together and rub to breadcrumbs and leave to the side for now
Add the butter, oil, sugar and eggs to a bowl and mix
Add the vanilla and lemon zest mix
Add the flour, baking powder and salt and mix
Add the buttermilk and stir together
Add the white chocolate chips and stir
Split between 12 tulip cases evenly
Pipe the lemon curd into the muffins in the cases - I insert a piping bag with the end snipped off into the top of the muffin and pipe the lemon curd in
Sprinkle over the streusel topping
Bake for 22-25 minutes until golden
Leave to cool for 20-30 minutes and enjoy

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