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
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes


  • 2 1/3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 2/3 cup NESTLÉ® CARNATION® Evaporated Milk, divided
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 6 tablespoons unsalted butter, chilled
  • 1 2/3 cups (9-ounce package) NESTLÉ® TOLL HOUSE® Espresso Morsels, (or substitute with any NESTLÉ® TOLL HOUSE® morsels of your choice)
  • Coarse or granulated sugar (optional)


PREHEAT oven to 350° F. Line a baking tray with parchment. Set aside.

COMBINE flour, 1/2 cup sugar, baking powder, baking soda, salt and nutmeg in a medium bowl.

RESERVE 2 tablespoons evaporated milk and hold for brushing the tops of the scones.

COMBINE remaining evaporated milk, eggs and vanilla extract in a separate bowl 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 evaporated milk mixture.

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