Carnation^® Traditional Scones

Name: Carnation® Traditional Scones
Yield: 0
Ingredients: 3 1/2 cups (875 mL) Robin Hood® All-Purpose Flour; 1/2 cup + 2 tsp (125 mL) + 10 (mL) granulated sugar; 8 tsp (40 mL) baking powder; 1 tsp (5 mL) salt; 1/2 cup (125 mL) each All-Vegetable Shortening and butter; 2/3 cup (150 mL) dried cranberries or raisins; 1 cup + 1 tbsp (250 mL) + 15 mL Carnation® Evaporated Milk Evaporated Milk; 2 eggs, lightly beaten

Prep Time N/A

Cook Time N/A

Serves N/A

Difficulty N/A

Ingredients

3 1/2 cups (875 mL) Robin Hood® All-Purpose Flour
1/2 cup + 2 tsp (125 mL) + 10 (mL) granulated sugar
8 tsp (40 mL) baking powder
1 tsp (5 mL) salt
1/2 cup (125 mL) each All-Vegetable Shortening and butter
2/3 cup (150 mL) dried cranberries or raisins
1 cup + 1 tbsp (250 mL) + 15 mL Carnation^® Evaporated Milk
2 eggs, lightly beaten

Evaporated Milk

Directions

Step 1:

Preheat oven to 425°F (220°C). Lightly grease two baking sheets; set aside.

Step 2:

Stir together flour, 1/2 cup (125 mL) sugar, baking powder and salt in large bowl. With pastry blender or two knives, cut in shortening and butter until mixture resembles coarse crumbs; stir in cranberries. Stir together 1 cup (250 mL) evaporated milk and eggs; add all at once to dry ingredients, stirring with fork until just moistened.

Step 3:

Turn dough out onto lightly floured surface. Knead gently about 20 times or until dough holds together. Divide dough in half; place on prepared baking sheets. Pat or roll out each piece of dough into 9-inch (23 cm) circles. Cut each into 8 wedges but do not separate. Brush tops with remaining evaporated milk; sprinkle with remaining sugar. Bake 5 minutes. Reduce oven temperature to 350°F (180°C); bake 15 to 20 minutes longer or until golden.

Tip

For super speedy scones, use a food processor fitted with steel chopping blade to combine dry ingredients and then cut in shortening and butter with on/off pulsing motion. Stir in remaining ingredients by hand.