White Chocolate Strawberry Scones
Ingredients
- 3 1/2 cups (875 mL) Robin Hood® Original All Purpose Flour
- 3/4 cup (175 mL) granulated sugar
- 2 tbsp (30 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) All Vegetable Shortening, cold, cut into small pieces
- 1 cup (250 mL) Carnation® Fat Free, 2% or Regular Evaporated Milk
- 2 eggs
- 2 cups (500 mL) chopped fresh strawberries
- 1 1/2 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
- 1/2 tsp (2 mL) vanilla extract
Directions
Step 1:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Scones:
Step 2:
Combine in a large bowl, flour, sugar, baking powder and salt. Cut in shortening with pastry blender or fingers until mixture resembles coarse crumbs.
Step 3:
Combine, in a medium bowl, milk and eggs. Add to flour mixture. Add strawberries and white chocolate. Be careful not to over mix.
Step 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.
Step 5:
Arrange scones on prepared baking sheet. Bake in preheated oven 20 to 23 minutes, until lightly golden.
Glaze:
Step 6:
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.