• Preparation Time 15 minutes
  • Baking Time 16 minutes
  • Makes 12 scones
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Scones
  • 3 1/2 cups Robin Hood® Original All Purpose Flour
  • 1 cup granulated sugar
  • 2 tbsp baking powder
  • ½ tsp salt
  • 2 tbsp grated lemon zest
  • 1 cup Crisco® All Vegetable Shortening, cold, cut into small pieces
  • 1 cup cold Carnation® Fat Free Evaporated Skim Milk
  • 2 eggs
  • 1 jar Smucker’s® Pure Strawberry Jam
  • Glaze
  • 1 cup icing sugar
  • 2 tbsp lemon juice

Serving Size: 12 scones


Serving Size: 12 scones

  • Preheat oven to 450°F (220°C). Line a baking sheet with parchment paper.
  • Scones: Combine, in a large bowl, flour, sugar, baking powder and salt. Add lemon zest. Cut in shortening with pastry blender or fingers until mixture resembles coarse crumbs.
  • Combine, in a medium bowl, milk and eggs. Add to flour mixture. Gather together into a ball and knead everything gently together. Do not over mix.
  • Pat, on a lightly floured surface, dough out until it is approximately ¾” (2 cm) thick. Cut into 2” (5 cm) rounds. Gather up scraps and repeat with remaining dough.
  • Place on prepared baking sheet. Press centres down gently with a tablespoon to make a depressed area to hold the jam. Spoon 1 tbsp (15 ml) jam into centres.
  • Bake in preheated oven, 16 minutes, until lightly golden.
  • Glaze: Combine, in a small bowl, icing sugar and lemon juice. Drizzle over scones when they come out of the oven and then again 10 minutes later.


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