NOTE: To manage lactose restrictions, substitute Carnation® Evaporated Milk with Carnation® Lactose-Free Evaporated Milk in any recipe. Our Lactose-Free Evaporated Milk has a sweeter profile than regular Evaporated Milk, so you may notice a slightly sweeter profile to your recipe. To manage dairy restrictions, substitute Carnation® Evaporated Milk with Carnation® Almond Cooking Milk in any recipe. Some recipes, such as our Libby’s Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. Please check our Alternative Milk Recipes page for recipes that have been specifically tailored for alternative milk usage.

Espresso Scones

Espresso Scones
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PREHEAT oven to 350. Line a baking tray with parchment. Set aside.

COMBINE flour, salt, sugar, baking powder, baking soda, and nutmeg in a medium bowl.

Separate 2 TBS evaporated milk and hold for brushing the tops of the scones. In a separate bowl, combine remaining milk, eggs, vanilla extract and set aside. Chop butter into pea sized pieces and cut into flour mixture with dough cutter or knife until broken up and mixture is a coarse meal. Stir morsels into the flour mixture, then gently fold in wet ingredients.

TURN dough onto floured surface and roll to 1 inch thick circle. Cut dough circle into 10-12 wedges, and place scones onto baking tray. Leave 1-2 inches of space between each scone. Brush tops of scones with remaining milk and sprinkle with sugar.

BAKE scones 15-18 minutes until edges are slightly browned. Remove from oven and place baking tray on wire rack to cool before serving.