White Chocolate Scones with Citrus Strawberries
Ingredients
- 1 (16 oz.) package sliced frozen strawberries
- No-Stick Cooking Spray or parchment paper
- 2 cups all-purpose flour
- 1/4 cup Sugar
- 1 tablespoon baking powder
- 1/8 teaspoon Salt
- 1/4 cup Butter Flavor All-Vegetable Shortening
- 1/2 cup white baking chips
- 1 large egg
- 1/4 cup Milk
- 1/4 cup Smucker's® Natural Orange Marmalade Fruit Spread, or your favorite Smucker's® orange marmalade
- 1 1/2 cups Frozen whipped topping thawed
- Fresh mint leaves for garnish
Directions
- Step 1
SPREAD strawberries in single layer on 15 x 10-inch pan to thaw about 45 minutes at room temperature. Heat oven to 400°F. Coat baking sheet with no-stick cooking spray or line with parchment paper.
- Step 2
COMBINE flour, sugar, baking powder and salt in medium mixing bowl. Cut in shortening with pastry blender or two knives until crumbs form. Stir in baking chips. Whisk egg and milk in small bowl. Combine egg mixture with flour mixture until flour is absorbed. Place dough on lightly floured surface. Knead a few times until evenly moistened. Press into 7-inch circle about 3/4-inch thick. Cut into 6 triangles. Place on prepared baking sheet.
- Step 3
BAKE 12 to 15 minutes or until lightly browned. Cool on wire rack. Slice scones horizontally in half while still slightly warm. Stir marmalade with thawed strawberries. Spoon 1/4 cup whipped topping on bottom halves of scones. Top with 1/2 cup strawberries. Replace top of scones. Garnish with mint leaves if desired. Serve immediately.