• Preparation Time 15 minutes
  • Baking Time 18 minutes
  • Makes 12 scones
  • Freezing Excellent


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


  • Scones
  • 3 cups Robin Hood® Original All Purpose Flour
  • 1 cup packed brown sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup All-Vegetable Shortening, chilled
  • 1 cup Carnation® Regular Evaporated Milk
  • Glaze
  • ½ cup icing sugar
  • 3 tbsp maple syrup
  • 2 tbsp Carnation Regular Evaporated Milk

Serving Size: 12 scones


Serving Size: 12 scones

  • Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  • Scones: Combine flour, sugar, baking powder, cinnamon, baking soda and salt in a large mixing bowl.
  • Cut in shortening using a pastry blender or two knives until mixture resembles coarse meal. Add evaporated milk and mix with a fork to create soft, slightly sticky dough. Press dough into a ball. On lightly floured surface, knead gently. Pat dough into 1” (2.5 cm) thick circle. Cut into 12 wedges. Place on prepared baking sheet.
  • Bake in preheated oven, 15-18 minutes or until golden brown. Cool on wire cooling rack.
  • Glaze: Mix icing sugar, maple syrup and evaporated milk in a small bowl. Drizzle glaze over warm scones.


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