• Prep Time 15 minutes
  • Baking Time 20 – 23 minutes
  • Freezing excellent
  • Makes 16 scones


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


  • 3 ½ cups Robin Hood® Original All Purpose Flour
  • ¾ cup sugar
  • 2 tbsp baking powder
  • ½ tsp salt
  • 2 tbsp lemon zest (optional)
  • 1 cup All Vegetable Shortening, cold, cut into small pieces
  • 1 cup cold Carnation® Fat Free, 2% or Regular Evaporated Milk
  • 2 eggs
  • 2 cups berries
  • 1 ½ cups white chocolate chips
  • Glaze
  • 2 cups icing sugar
  • 5 tbsp Carnation®Fat Free, 2% or Regular Evaporated Milk
  • ½ tsp vanilla extract

Serving Size: 16 scones


Serving Size: 16 scones

  • Preheat oven to 425°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 if using. 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. Add berries and white chocolate. Be careful not to over mix.
  • Place the dough on a lightly floured surface. Shape the dough into a square that is 1” (2.5 cm) thick. Cut into 16 pieces.
  • Arrange scones on prepared baking sheet. Bake in preheated oven 20 to 23 minutes, until lightly golden.
  • Glaze: Combine icing sugar, milk and vanilla in a bowl. Stir to incorporate icing sugar. Drizzle over scones when they come out of the oven and again 10 minutes later.


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