• Preparation Time 15 minutes
  • Baking Time 16 minutes
  • Makes 12 scones
  • Freezing Excellent
  • Jammy Scones
    Jammy Scones

Ready.
Set.
Make.

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

Lets Make

Ingredients

  • Scones
  • 3 1/2 cups Robin Hood® Original All Purpose Flour
  • 1 cup granulated sugar
  • 2 tbsp baking powder
  • ½ tsp salt
  • 2 tbsp grated lemon zest
  • 1 cup All Vegetable Shortening, cold, cut into small pieces
  • 1 cup cold Carnation® Fat Free Evaporated Skim Milk
  • 2 eggs
  • 1 jar Smucker’s® Pure Strawberry Jam
  • Glaze
  • 1 cup icing sugar
  • 2 tbsp lemon juice

Serving Size: 12 scones

Next

Directions

Serving Size: 12 scones

  • Preheat oven to 450°F (220°C). Line a baking sheet with parchment paper.
  • Scones: Combine, in a large bowl, flour, sugar, baking powder and salt. Add lemon zest. 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. Gather together into a ball and knead everything gently together. Do not over mix.
  • Pat, on a lightly floured surface, dough out until it is approximately ¾” (2 cm) thick. Cut into 2” (5 cm) rounds. Gather up scraps and repeat with remaining dough.
  • Place on prepared baking sheet. Press centres down gently with a tablespoon to make a depressed area to hold the jam. Spoon 1 tbsp (15 ml) jam into centres.
  • Bake in preheated oven, 16 minutes, until lightly golden.
  • Glaze: Combine, in a small bowl, icing sugar and lemon juice. Drizzle over scones when they come out of the oven and then again 10 minutes later.
Finish

Finished!

You made
that look
easy.

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
View all recipes
Our
most-made
recipes
Check out these classic recipes from Robin Hood®
Download
View all
Bake fresh fruit into everything.
Back to top