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Berry & White Chocolate Scones Recipe
Ingredients
- 3 ½ cups (875 mL) Robin Hood® Original All Purpose Flour
- ¾ cup (175 mL) sugar
- 2 tbsp (30 mL) baking powder
- ½ tsp (2 mL) salt
- 2 tbsp (30 mL) lemon zest (optional)
- 1 cup (250 mL) Crisco® All Vegetable Shortening, cold, cut into small pieces
- 1 cup (250 mL) cold Carnation® Fat Free, 2% or Regular Evaporated Milk
- 2 eggs
- 2 cups (500 mL) berries
- 1 ½ cups (375 mL) white chocolate chips
Glaze :
- 2 cups (500 mL) icing sugar
- 5 tbsp (75 mL) Carnation®Fat Free, 2% or Regular Evaporated Milk
- ½ tsp (2 mL) vanilla extract
| PREP TIME 15m |
COOK TIME 20m |
TOTAL TIME 35m |
YIELD 16 Scones |
|---|
Instructions
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
Scones :
- Combine in a large bowl, flour, sugar, baking powder and salt.
- Add lemon zest if using.
- Cut in shortening with pastry blender or fingers until mixture resembles coarse crumbs.
- Combine, in a medium bowl, milk and eggs.
- Add to flour mixture.
- Add berries and white chocolate.
- Be careful not to over mix.
- Place the dough on a lightly floured surface.
- Shape the dough into a square that is 1” (2.5 cm) thick.
- Cut into 16 pieces.
- Arrange scones on prepared baking sheet.
- Bake in preheated oven 20 to 23 minutes, until lightly golden.
Glaze :
- Combine icing sugar, milk and vanilla in a bowl.
- Stir to incorporate icing sugar.
- Drizzle over scones when they come out of the oven and again 10 minutes later.
A recipe from Crisco Canada
2020-09-02
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