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Ingredients :
3 1/2 cups875 mlRobin Hood® All-Purpose Flour
1/2 cup + 2 tsp125 ml + 10 mlgranulated sugar
8 tsp40 mlbaking powder
1 tsp5 mlsalt
1/2 cup125 ml eachCrisco® All-Vegetable Shortening and butter
2/3 cup150 mldried cranberries or raisins
1 cup + 1 tbsp250 ml + 15 mlCarnation® Evaporated Milk
2 eggs, lightly beaten
Directions :
1 : Preheat oven to 425°F (220°C). Lightly grease two baking sheets; set aside.
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.
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(s)
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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