• Prep Time 15 minutes
  • Baking Time 23 minutes
  • Makes 16
  • Freezing Excellent


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


  • 3 1/2 cups Robin Hood® Original All Purpose Flour
  • 3/4 cup granulated sugar
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup All Vegetable Shortening, cold, cut into small pieces
  • 1 cup Carnation® Fat Free, 2% or Regular Evaporated Milk
  • 2 eggs
  • 2 cups chopped fresh strawberries
  • 1 1/2 cups white chocolate chips
  • 2 cups icing sugar
  • 5 tbsp Carnation® Fat Free, 2% or Regular Evaporated Milk
  • 1/2 tsp vanilla extract

Serving Size: 16


Serving Size: 16

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Combine in a large bowl, flour, sugar, baking powder and salt. Cut in shortening with pastry blender or fingers until mixture resembles coarse crumbs.
  • Combine, in a medium bowl, milk and eggs. Add to flour mixture. Add strawberries and white chocolate. Be careful not to over mix.
  • Place the dough on a lightly floured surface. Shape the dough into a square that is 1” (2.5 cm) thick. Cut into 16 pieces.
  • Arrange scones on prepared baking sheet. Bake in preheated oven 20 to 23 minutes, until lightly golden.
  • Combine icing sugar, milk and vanilla in a bowl. Stir to incorporate icing sugar. Drizzle over scones when they come out of the oven and again 10 minutes later.
  • Scones
  • Glaze


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