Preparation time
20 minutes
Ready in
42 minutes
Baking Time: 22 minutes
Makes
Makes 12
Ingredients
- 2-1/2 cups (625 mL) all-purpose flour
- 1/3 cup (75 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 3/4 tsp (4 mL) salt
- 1/2 cup (125 mL) cold butter, cubed
- 1 Ontario Egg
- 3/4 cup (175 mL) Ontario Milk or 10% Half-and-Half Cream
- 1 cup (250 mL) finely chopped Ontario Strawberries
White Chocolate Drizzle:
- 1/3 cup (75 mL) white chocolate chips
- 2 tbsp (25 mL) icing sugar
- 2 to 3 tsp (10 to 15 mL) Ontario Milk or 10% Half-and-Half Cream
Instructions
In large bowl, stir together flour, sugar, baking powder and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. In small bowl, whisk together egg and milk. Using fork, stir egg mixture into flour mixture just until combined. Stir in strawberries. Transfer to lightly floured surface; knead lightly a few times to form a ball. Pat into 9-inch (23 cm) circle, about 3/4 inch (2 cm) thick. Cut into 8 wedges.
Place wedges on large baking sheet lined with parchment paper, spacing them apart. Bake in 375°F (190°C) oven for 20 to 22 minutes or until golden brown. Let cool on pan on wire rack for 5 minutes.
White Chocolate Drizzle: Place chocolate chips in small microwave-safe bowl. Microwave on High in 10-second intervals until melted. Stir in icing sugar and enough milk to make drizzling consistency. Drizzle over scones; let stand about 5 minutes until set. Serve warm or let cool completely. Store scones in an airtight container at room temperature for up to 1 day.
Nutritional Information
1 Scone:
- Protein: 6 grams
- Fat: 15 grams
- Carbohydrate: 47 grams
- Calories: 345
- Fibre: 2 grams
- Sodium: 320 mg