Cape Breton Scones Food

CAPE BRETON SCONES

Steps:

• Sift the flours, baking powder and salt.
• Set them aside.
• Cream the butter.
• Beat in the brown sugar and then the egg.
• Mix the dry ingredients in alternately with the milk to make a soft biscuit-like dough.
• Pat it out to about 1 inch thick on a floured board, and form it into a neat circle.
• Cut it into 8 or 12 wedges, and bake them at 350°F on a lightly greased cookie sheet, until golden brown, about 12 to 15 minutes.
• Less traditional but speedier is to scoop them out with an ice-cream scoop from the mixing bowl onto the cookie sheet.
• Flatten them slightly, and bake as above.
• Using this method, you will probably get 8 scones.

LAHAVE BAKERY OATCAKES

Steps:

• Preheat oven to 350F (If you heat the oven at 400F, you could bake them for 12-14 minutes)
• Combine all dry ingredients in a large bowl
• Cut in butter with pastry blender
• Slowly add water until mixture just begins to hold together
• Divide dough into two portions
• On a large surface, roll dough into 10 x 12 inch rectangle ¼ inch thick
• Generously cover the top with extra rolled oats; roll or pat them firmly into the surface of the dough
• Cut into 2x4 inch cakes; place on parchment covered cookie sheet
• Bake for 12-14 minutes, or until golden (possibly go 16-18 minutes)
• Place on cooling rack and store in an airtight container