White Chocolate Scones with Citrus Strawberries

Prep Time 20 min
Cook Time 13 Min
Servings 6
Difficulty Easy

Ingredients

  • 1 (16 oz.) pkg. sliced frozen strawberries
  • Crisco® Original No-Stick Cooking Spray
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp. baking powder
  • 1/8 tsp. salt
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 cup white baking chips
  • 1 large egg
  • 1/4 cup milk
  • 1/4 cup Smucker's® Sweet Orange Marmalade
  • 1 1/2 cups frozen whipped topping
  • 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.

  • 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.

Serving size
(1/6)

  • Calories 470
  • Calories from Fat160g
  • Total Fat 17g
  • Saturated Fat 8g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 4g
  • Cholesterol 40mg
  • Sodium 290mg
  • Potassium 0mg
  • Total Carbohydrates 69g
  • Dietary Fiber 4g
  • Sugars 32g
  • Protein 7g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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