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Recipe: Evaporated-Milk Scones with Burnt Butter Glaze

I came across this gem, reportedly from the March 1955 issue of Good Housekeeping, in the comments section of a Kitchn post on cookie recipes (search the post for “jubilee jumbles”) while trolling for ways to use my homemade evaporated milk.


I loved that I could HOMEGROWN these cookies right up by substituting butter for shortening and my own evaporated milk in place of Carnation, which sponsored the original recipe. A couple of other notes: I used all-purpose flour and skipped the recommended walnuts all together. I also found the yield to be more like three dozen than four dozen, but my tablespoons have been know to suffer from heap creep. Last, I wouldn’t call these cookies so much as scones, but I loved them (especially for breakfast) and was proud to share them with my neighbors as holiday treats.



Makes about three dozen.



» 1/2 cup butter, softened

» 1 cup brown sugar, packed

» 1/2 cup white sugar

» 2 eggs

» 1 cup evaporated milk (Make your own evaporated milk!)

» 1 tsp vanilla

» 2 3/4 cups all-purpose flour

» 1/2 tsp baking soda

» 1 tsp salt


» 2 Tbsp butter

» 1/4 cup evaporated milk

» 2 cups powdered sugar



Thoroughly mix the butter, sugars, and eggs. Stir in the evaporated milk and vanilla. Sift together the flour, baking soda, salt, and stir into the wet ingredients. Chill dough in fridge for one hour.

Preheat oven to 375 F. Drop the dough in heaping tablespoons 2 inches apart on a greased baking sheet. Bake about 10 minutes, until delicately browned.


While baking, make the glaze: Heat 2 tablespoons butter over medium-low until golden brown. Transfer to a mixing bowl and beat in the sugar, then the evaporated milk, until smooth. Set aside.

While the cookies are still warm, frost them with the burnt butter glaze. (I held them upside down and dunked them in the glaze.) Let cool before storing. Enjoy and share!

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