Berry & White Chocolate Scones | Recipes

Berry & White Chocolate Scones

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Makes:16 scones


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


2 cups 500 mL icing sugar
5 tbsp 75 mL Carnation®Fat Free, 2% or Regular Evaporated Milk
½ tsp 2 mL vanilla extract


  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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