• Preparation Time 15 minutes
  • Baking Time 17 minutes
  • Makes 16 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
  • 2 tbsp brown sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup All Vegetable Shortening, cold, cut into ½” (1.3cm) pieces
  • ½ cup 35% whipping cream
  • ½ cup pure maple syrup
  • Maple Glaze
  • 2 tbsp 35% whipping cream
  • 2 tbsp pure maple syrup
  • 2 tbsp icing sugar

Serving Size: 16 scones


Serving Size: 16 scones

  • Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
  • Combine flour, brown sugar, baking powder, baking soda and salt in a large bowl. Cut in shortening using a pastry blender, 2 knives or your fingertips until mixture resembled coarse meal. In separate bowl stir together whipping cream and maple syrup. Add to flour mixture, stirring just until dough comes together. Add extra cream, 1 tbsp (15ml) at a time if dough is too dry. Knead dough together gently.
  • Pat dough into an 8” round and cut into 16 wedges. Place on prepared baking sheet.
  • Bake in preheated oven for 15 to 17 minutes or until golden or a toothpick inserted in centre of scone comes out clean. Transfer to a wire rack.
  • Glaze: Combine whipping cream and maple syrup in medium bowl. Add icing sugar to form glaze. Drizzle or spread glaze over warm scones. Allow glaze to set before serving.


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