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Berry & White Chocolate Scones

Ingredients

  • Scones
  • 3 1/2 cups (875 mL) Robin Hood® Original All Purpose Flour
  • 3/4 cup (175 mL) sugar
  • 2 tbsp (30 mL) baking powder
  • 1/2 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) fresh blueberries (or mixed berries of your choice)
  • 1 1/2 cups (375 mL) HERSHEY’S CHIPITS 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

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.

TIP: If you don’t have time to make a glaze, simply sprinkle some coarse sugar on the tops of the scones before baking, and enjoy!

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Related Recipes

Berry & White Chocolate Scones

Ingredients

  • Scones
  • 3 1/2 cups (875 mL) Robin Hood® Original All Purpose Flour
  • 3/4 cup (175 mL) sugar
  • 2 tbsp (30 mL) baking powder
  • 1/2 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) fresh blueberries (or mixed berries of your choice)
  • 1 1/2 cups (375 mL) HERSHEY’S CHIPITS 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

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.

TIP: If you don’t have time to make a glaze, simply sprinkle some coarse sugar on the tops of the scones before baking, and enjoy!