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3 cups750 mLRobin Hood® Original All Purpose Flour
1 cup250 mLpacked brown sugar
1 tbsp15 mLbaking powder
1 tsp5 mLcinnamon
½ tsp2 mLbaking soda
½ tsp2 mLsalt
1 cup250 mLCrisco® All-Vegetable Shortening or Crisco One Cup Stick, chilled
1 cup250 mLCarnation® Regular Evaporated Milk
½ cup125 mLicing sugar
3 tbsp45 mLmaple syrup
2 tbsp30 mLCarnation Regular Evaporated Milk
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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