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Berry & White Chocolate Scones

  • Makes: 16 scones  
  • Prep Time: 15 minutes 
  • Baking Time: 20 – 23 minutes 
  • Freezing : excellent 

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

Directions

  1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

  2 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.

  3 Combine, in a medium bowl, milk and eggs. Add to flour mixture. Add berries and white chocolate. Be careful not to over mix.

  4 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.

  5 Arrange scones on prepared baking sheet. Bake in preheated oven 20 to 23 minutes, until lightly golden.

  6 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.

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