Nova Scotia Scones Food
CAPE BRETON SCONES
One of the very first recipes I ever made, this is a traditional Nova Scotian recipe from my grandmother (who was actually from Pictou rather than Cape Breton.) One of my favourite childhood memories is of picking a mess of wild strawberries then making strawberry shortcake with these scones and real whipped cream - and the scones made it. Nowadays I use 'Sucanat' instead of dark brown sugar. It is a brand of organic, minimally processed sugar, which has a marvellous flavour. It is probably very similar to the cheap brown sugar that came to Nova Scotia in the 19th century when they did so much trade with the Carribean.
Provided by Jenny Sanders
Categories Scones
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
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.
NOVA SCOTIA SCONES
On our trip to Eastern Canada, we came upon a lovely little Tea Room where they served scones the Scottish way. As soon as we got back home I made these scones for my husband, and he still raves about them...
Provided by Scandigirl
Categories Scones
Time 35m
Yield 15 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Lightly flour a baking sheet.
- Combine dry ingredients in a large bowl.
- Sprinkle the butter pieces over the flour mixture and cut with pastry blender until it resembles coarse crumbs.
- Blend in currants and make a well in the centre.
- Beat the egg with one cup of the buttermilk in a small bowl and pour into the well.
- Stir the flour mixture until just combined adding more buttermilk if too dry.
- Form the dough into a rough ball and knead 8- 10 times until blended.
- Roll and pat dough to 3/4" thickness and cut into 2 1/2" rounds being careful not to twist the cutter.
- Transfer rounds to baking sheet.
- Brush tops with milk and bake until golden for 15 minutes.
- Transfer to cooling rack and serve warm with clotted cream or whip cream and preserves.
Nutrition Facts : Calories 190, Fat 5, SaturatedFat 2.9, Cholesterol 26.2, Sodium 264.6, Carbohydrate 31, Fiber 1.1, Sugar 5.4, Protein 4.9
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