• 3 cups (750 mL) Robin Hood® All Purpose Flour
• 1/4 cup (50 mL) sugar
• 1 tbsp (15 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) Crisco® All Vegetable Shortening, cold (1 stick)
• 1 cup (250 mL) table cream (15 % to 18%)
• 1/3 cup (75 mL) Smucker's® Pure Strawberry Jam
• 1 egg, lightly beaten

1. Combine flour, sugar, baking powder, baking soda, and salt in medium-sized bowl.
2. Cut in shortening until mixture resembles coarse meal. Add cream all at once, stirring with a fork to create a soft, slightly sticky dough. With floured hands, press dough into a ball. On lightly floured surface, knead gently about 3 times. Pat dough into ¾" (2 cm) thick round. Cut with floured 2" (5 cm) cookie cutter. Gather up scraps and repeat with remaining dough. Transfer to prepared baking sheet.
3. Place jam in pastry bag fitted with plain tip or large heavy-duty freezer bag with hole cut in one corner. Using the tip of a knife, poke hole in the side of each scone. Pipe jam into hole, ensuring that jam is placed in the middle of the scone.
4. Brush top of each scone lightly with beaten egg. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper. Bake in centre of preheated oven for 12 - 15 minutes or until golden. Let cool on racks.

Prep time: 15 minutes
Makes: 9-10 scones
Baking Time: 15 minutes
Freezing: Not recommended

Tips: For best results, work quickly before the shortening has a chance to warm up. Bake the scones immediately to achieve maximum height.
For richer scones, use 35% whipping cream and for lighter scones, switch to 10% cream.