• Baking Time 20 minutes
  • Preparation Time 20 minutes
  • Makes about 22 scones
  • Freezing Excellent


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


  • 3 cups Robin Hood® Original All Purpose Flour
  • 1 2/3 cup Robin Hood Best for Cake & Pastry Flour
  • 3/4 cup brown sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 cup chopped pecans
  • 1 cup chopped dates
  • 1 can Carnation® Regular, 2% or Fat Free Evaporated Milk, cold
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • Scones
  • 1 cup All Vegetable shortening, cold, cut into small pieces
  • Topping
  • ¼ cup packed brown sugar or granulated sugar for topping

Serving Size: about 22 scones


Serving Size: about 22 scones

  • Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
  • Combine both flours, brown sugar, baking powder, baking soda and salt in a large bowl. Cut in shortening with a pastry blender or two knives until mixture resembles coarse crumbs.
  • Add the pecans and dates. Pour the evaporated milk and vanilla over the top. Mix with a fork until a crumbly dough forms. Gather everything together into a ball and knead everything gently together. Do not over mix.
  • Pat dough out on a lightly floured surface, until it is approximately 1” (2.5 cm) thick. Cut into 2 ½” (7 cm) rounds, using a cookie cutter. Gather up scraps and repeat with remaining dough. Place on prepared baking sheet. Brush tops with milk and sprinkle with sugar.
  • Bake in preheated oven for 18 to 20 minutes or until golden. Serve warm.


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