Nova Scotia Scones Recipes

NOVA SCOTIA SCONES

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.

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.