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New  Berry & White Chocolate Scones



Prep Time:15 minutes
Bake Time:20 – 23 minutes
Freezing Time:excellent

Ingredients Preparation
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
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.

Makes 16 scones




Berry & White Chocolate Scones
 
Rate: 11 rating(s)