Jammy Scones
A sweet way to practice fractions!
Prep Time: 15 minutes | Baking Time: 16 minutes | Makes: 12 scones | Freezing: excellent
Scones
3 ½ cups (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
®
All-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
Glaze
1 cup (250 mL) icing sugar
2 tbsp (30 mL) lemon juice
Steps 1 & 2
1. Preheat oven to 450°F (220°C). 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 until
mixture resembles coarse crumbs.
Instead
of
using
a
full
cup
try
three
1
⁄3
cup
measures.
Make
it
into
an
experiment
by
measuring
1
cup
into
a
container
and
then
measuring
three
1
⁄3
cups
into
a
separate
container.
Does
it
equal
the
same
amount?
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.
Step 3
Let
your
kids
knead
the
dough
with
their
clean
hands
-
no
equipment
necessary.
They'll
enjoy
the
experience
of
the
new
textures
between
their
fingers.
Making family time
a real treat!
10
