Tuesday, March 30, 2010

A Yummy Recipe for Easter Brunch from Chef Jon Ashton!

Here’s a great and easy-to-prepare recipe for your Easter brunch from “Daily Buzz” food correspondent and Relish Magazine executive chef, Jon Ashton. This innovative and flavorful recipe is prepared with a secret time-saving ingredient -- Nature’s Peak sliced frozen strawberries, cutting back your time and prep in the kitchen!

White Chocolate Scones with Citrus Strawberries

Makes 6 scones with berries
Preparation Time: 20 minutes
Cooking Time: 13 minutes


1 (21 oz.) pkg. Nature’s Peak Sliced Country Strawberries
Crisco® Original No-Stick Cooking Spray
2 cups Pillsbury BEST® All Purpose Flour
1/4 cup sugar
1 tbsp. baking powder
1/8 tsp. salt
1/4 cup Crisco® Butter 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, thawed
Fresh mint leaves for garnish


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.

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.

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.


DISCLOSURE: No compensation or products were provided for this post.


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