Very Berry Scones
With a light, crunchy crust and warm, fluffy interior, these berry scones won't last long on your kitchen table. If you can resist, pack a few to enjoy après-ski.
Cooking time12 min
Prep time15 min
Portions 12
Ingredients
- 2 cups (500 mL) all-purpose flour
- 2 Tbsp. (30 mL) granulated sugar
- 1 Tbsp. (15 mL) baking powder
- 1/2 tsp. (2 mL) salt
- 3/4 cup (175 mL) carbonated water
- 2 Tbsp. (30 mL) Becel® Oil
- 2 Tbsp. (30 mL) Becel® unsalted margarine sticks, melted
- 1 Tbsp. (15 mL) grated lemon peel
- 1 tsp. (5 mL) vanilla extract
- 1 cup (250 mL) fresh blueberries and/or cranberries
Nutrition facts
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Preheat oven to 450° F (240° C). Line a baking sheet with parchment paper.
- Combine flour, sugar, baking powder and salt in a large bowl. Combine carbonated water, Becel® Oil, Becel® sticks, lemon peel and vanilla in another bowl. Gradually add wet ingredients into dry ingredients until just combined.
- With floured hands, carefully incorporate berries into dough.
- Divide dough in half. On lightly floured surface, pat out each half into approximately 1-inch thick rounds. Cut each round into six wedges.
- Arrange wedges on prepared baking sheet. Bake 9-12 minutes or until golden.
- Let cool a few minutes and enjoy the hot, berry bursting goodness.
