Jammy Scones

  • prep time15 min
  • total time 31 min
  • serves 12

A sweet way to practice fractions!

Courtesy of Smucker Foods of Canada.

70 Ratings
Directions for: Jammy Scones



3 ½ cup (875 mL) Robin Hood® All Purpose Flour

1 cup (250 mL) sugar

2 Tbsp (30 mL) baking powder

½ tsp (2 mL) salt

2 Tbsp (30 mL) lemon zest

1 cup (250 mL) Crisco® Al-Vegetable Shortening, cold, cut into small pieces

1 cup (250 mL) + 1 tbsp (15 mL) cold Carnation® Fat Free Evaporated Skim Milk

2 eggs

1 jar (250 mL) Smucker’s® Pure Strawberry Jam


1 cup (250 mL) icing sugar

2 Tbsp (30 mL) lemon juice



1. Preheat oven to 450F (220C). Line a baking sheet with parchment paper.

2. In a large bowl, combine flour, sugar, baking powder and salt. Add lemon zest. Cut in shortening until mixture resembles coarse crumbs.

3. In a medium bowl, combine evaporated milk and eggs. Add to flour mixture. Gather together into a ball and knead everything gently together. Do not over mix.

4. On a lightly floured surface, pat dough out until it is approximately ¾” (2 cm) thick. Cut into 2” (5 cm) rounds. Gather up scraps and repeat with remaining dough.

5. Place on prepared baking sheet. Press centres down gently with a tablespoon to make a depressed area to hold the jam. Spoon 1 tbsp (15 mL) jam into centres.

6. Bake in preheated oven, 16 minutes, until lightly golden.


1. In a small bowl, combine icing sugar and lemon juice. Drizzle over scones when they come out of the oven and then again 10 minutes later.

See more: Dessert, Snack, Kid-Friendly, Fruit, Bake, Christmas, Fall, Spring


More Recipes You'll Love