Jammy scones
Jammy scones

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

  1. 875 mL (3½ cups) all-purpose flour
  2. 250 mL (1 cup) granulated sugar
  3. 30 mL (2 tbsp.) baking powder
  4. 2 mL (½ tsp.) salt
  5. 30 mL (2 tbsp.) lemon zest (about 2 lemons)
  6. 250 mL (1 cup) vegetable shortening, cold, cut into small pieces
  7. 265 mL (1 cup + 1 tbsp.) evaporated skim milk, cold
  8. 2 eggs
  9. 250 mL (1 cup) strawberry jam

Glaze

  1. 250 mL (1 cup) icing sugar
  2. 30 mL (2 tbsp.) lemon juice

Directions

  1. Preheat oven to 230°C (450°F). Line a baking sheet with parchment paper.
  2. Scones: In a large bowl, combine flour, sugar, baking powder, and salt. Add lemon zest. Cut in shortening with fingers or a pastry blender until mixture resembles coarse crumbs.
  3. Combine evaporated milk and eggs in a medium-size bowl and then add to the flour mixture. Gather dough together into a ball and knead gently. Do not over-knead.
  4. Pat dough out on a lightly floured surface until it is approximately 2 cm (¾ in.) thick. Cut into 5 cm (2 in.) rounds. Gather up scraps and repeat with remaining dough.
  5. Place rounds on prepared baking sheet. Press centres down gently with the back of a tablespoon to make a depressed area to hold the jam. Spoon about 15 mL (1 tbsp.) of jam into each hollow.
  6. Bake in preheated oven for 15 minutes, until scones are lightly golden.
  7. Glaze: Combine the icing sugar and lemon juice in a small bowl. Drizzle glaze over scones when they come out of the oven and then again 10 minutes later.

Recipe from Robin Hood

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