• Preparation Time 15 minutes
  • Baking Time 15 minutes
  • Makes 10 scones
  • Freezing Not Recommended


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


  • 3 cups Robin Hood® Original All Purpose Flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup All Vegetable Shortening, chilled
  • 1 cup table cream (15% or 18%)
  • 1/3 cup Smucker’s® Pure Strawberry Jam
  • 1 egg, lightly beaten

Serving Size: 10 scones


Serving Size: 10 scones

  • Preheat oven to 425ºF (220ºC). Line baking sheet with parchment paper.
  • Combine flour, sugar, baking powder, baking soda, and salt in medium-sized bowl.
  • Cut in shortening using a pastry blender or two knives until mixture resembles coarse meal. Add cream all at once, stirring with a fork to create a soft, slightly sticky dough. With floured hands, press dough into a ball. On lightly floured surface, knead gently about 3 times. Pat dough into ¾” (2 cm) thick round. Cut dough with floured 2” (5 cm) cookie cutter. Gather up scraps and repeat with remaining dough. Transfer to prepared baking sheet.
  • Place jam in pastry bag fitted with plain tip or large heavy-duty freezer bag with hole cut in one corner. Using the tip of a knife, poke hole in the side of each scone. Pipe jam into hole, ensuring that jam is placed in the middle of the scone.
  • Brush top of each scone lightly with beaten egg.
  • Bake in centre of preheated oven for 12 to 15 minutes or until golden. Let cool on racks.
  • Tips:
  • For best results, work quickly before the shortening has a chance to warm up. Bake the scones immediately to achieve maximum height.
  • For richer scones, use 35% whipping cream and for lighter scones, switch to 10% cream.


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