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French Toast Scones

  • Makes: 12 scones  
  • Freezes: excellent 
  • Preparation Time: 15 minutes 
  • Baking Time: 18 minutes 

Ingredients

Scones

3 cups 750 mL Robin Hood® Original All Purpose Flour

1 cup 250 mL packed brown sugar

1 tbsp 15 mL baking powder

1 tsp 5 mL cinnamon

½ tsp 2 mL baking soda

½ tsp 2 mL salt

1 cup 250 mL Crisco® All-Vegetable Shortening or Crisco One Cup Stick, chilled

1 cup 250 mL Carnation® Regular Evaporated Milk

Glaze

½ cup 125 mL icing sugar

3 tbsp 45 mL maple syrup

2 tbsp 30 mL Carnation Regular Evaporated Milk

Directions

  1 Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.

  2 Scones: Combine flour, sugar, baking powder, cinnamon, baking soda and salt in a large mixing bowl.

  3 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.

  4 Bake in preheated oven, 15-18 minutes or until golden brown. Cool on wire cooling rack.

  5 Glaze: Mix icing sugar, maple syrup and evaporated milk in a small bowl. Drizzle glaze over warm scones.

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