• Prep Time 15 minutes
  • Baking Time 17 minutes
  • Makes 8
  • Freezing Excellent


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


  • Scones
  • 2 ¼ cups Robin Hood® Original All Purpose Flour
  • ½ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp ground ginger
  • 6 tbsp cold butter
  • ½ cup pure canned pumpkin (not filling)
  • 1 egg
  • 5 tbsp Carnation®® Evaporated Milk, Regular, 2% or Fat Free
  • Glaze
  • 1 cup icing sugar
  • 3 tbsp Carnation®® Evaporated Milk, Regular, 2% or Fat Free
  • ¼ tsp ground cinnamon
  • 1/8 tsp ground nutmeg, ground ginger, ground cloves, optional

Serving Size: 8


Serving Size: 8

  • Scones
  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Combine first 7 ingredients in large bowl. Cut butter in with pastry blender or two knives until mixture is crumbly and resembles pea sized crumbs. Combine pumpkin, egg and evaporated milk in measuring cup. Mix into dry flour mixture. Form the dough into a ball.
  • Place on floured surface and pat into a 10” (25cm) round. Cut into 8 triangles. Place on prepared baking sheet. Bake in preheated oven for 15-17 minutes or until golden around the edges. Remove and place on wire rack over a baking sheet.
  • Glaze
  • Combine all ingredients. Brush over hot scones. Serve warm.


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