Preparation time
25 minutes
Ready in
45 minutes
Baking Time: 20 minutes
Makes
6 servings
Ingredients
- 6 Maple Sour Cream Scones
- Berry Salsa
- 1-1/2 cups (375 mL) whipping cream
- 6 Ontario Strawberries
Maple Sour Cream Scones (Makes about 16 scones)
- 3 cups (750 mL) all-purpose flour
- 3 tbsp (45 mL) baking powder
- 3 tbsp (45 mL) granulated sugar (approx.)
- 1 tsp (5 mL) salt
- 1/3 cup (75 mL) cold butter, chopped
- 1-1/4 cups (300 mL) light sour cream
- 1/4 cup (50 mL) Ontario Maple Syrup
- 1 Ontario Egg
- 2 tbsp (25 mL) milk
Berry Salsa (Makes 2 cups/500 mL)
- 1-1/2 cups (375 mL) chopped fresh Ontario Strawberries
- 1/2 cup (125 mL) fresh or frozen Ontario Blueberries
- 3 tbsp (45 mL) finely chopped candied ginger
- 2 tbsp (25 mL) Ontario Maple Syrup
- 2 tbsp (25 mL) chopped fresh mint
Instructions
Maple Sour Cream Scones: In large bowl, stir together flour, baking powder, sugar and salt. Using 2 knives, cut in butter until mixture resembles coarse crumbs.
In small bowl, stir sour cream, maple syrup and egg until combined. Mix into flour mixture with fork until mixture forms a ball. Divide in half. Knead each half several times on lightly floured surface until smooth. Roll each half into 1/2-inch (1 cm) thick round. Use cookie cutter to cut 3-inch (7.5 cm) rounds; transfer to parchment paper-lined baking sheet. Brush tops with milk. Sprinkle lightly with sugar.
Bake in 425°F (220°C) oven for 15 to 18 minutes or until puffed and golden brown. Let cool on racks.
Berry Salsa: Gently stir strawberries, blueberries, ginger, maple syrup, and mint together.
To Serve: Just before serving, whip cream. Gently fold berry salsa into three-quarters of the whipped cream. Slice 6 scones in half. Spoon berry salsa cream on bottom of scones. Place top on scones. Garnish with whip cream and a strawberry.
Nutritional Information
1 serving
- Protein: 6 grams
- Fat: 25 grams
- Carbohydrate: 40 grams
- Calories: 402
- Fibre: 2 grams
- Sodium: 345 mg