CARNATION Traditional Scones
Print Category Crescents and Scones Thematic No thematic Source Nestlé Evaluation
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Ingredients
- 3-1/2 cups all-purpose flour 875 ml
- 1/2 cup + 2 tsp granulated sugar 125 ml + 10 ml
- 8 tsp baking powder 40 ml
- 1 tsp salt 5 ml
- 1/2 cup each shortening and butter 125 m
- 2/3 cup dried cranberries or raisins 150 ml
- 1 cup + 1 tbsp NESTLÉ® CARNATION® Regular Evaporated Milk 250 ml + 15 ml
- 2 eggs, lightly beaten
Preparation
- Preheat oven to 425°F (220°C). Lightly grease two baking sheets; set aside.
- 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.
- 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.
Cook commentary
Makes 2 large scones, 8 wedges each.
These are best served warm with fresh preserves or butter.
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.
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