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Makes:
16 sconesPrep Time:
15 minutesBaking Time:
20 – 23 minutesFreezing :
excellent
Ingredients :
3 ½ cups875 mLRobin Hood® Original All Purpose Flour
¾ cup175 mLsugar
2 tbsp30 mLbaking powder
½ tsp2 mLsalt
2 tbsp30 mLlemon zest (optional)
1 cup250 mLCrisco® All Vegetable Shortening, cold, cut into small pieces
1 cup250 mLcold Carnation® Fat Free, 2% or Regular Evaporated Milk
2eggs
2 cups500 mLberries
1 ½ cups375 mLwhite chocolate chips
Glaze
2 cups500 mLicing sugar
5 tbsp75 mLCarnation®Fat Free, 2% or Regular Evaporated Milk
½ tsp2 mLvanilla 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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