Cape Breton Scones are very popular throughout Canada, not just in Cape Breton, Nova Scotia!

I visited this beautiful town and had the famous, delicious Cape Breton Scones. Now I’ve been using this recipe for quite a few years, and after sampling the real deal, I can say that I am very happy with this recipe!

I use the traditional currants or raisins, but I also add some dried mixed fruit.

This is my Americanized version of Cape Breton Scones. Europeans and Canadians like their scones on the drier side, more like a biscuit.

Americans however seem to prefer scones a little sweeter and somewhat moist, leaning more towards a muffin than a biscuit.

The traditional way to make Cape Breton Scones is with currants or raisins only. Use 1 -1/2 cups of currants or raisins in this recipe if you want that. I use 3/4 cup currants or raisins and 3/4 cup mixed dried fruit.

Add some Mock Devonshire Cream to eat with these! I do, then I transport back to that fabulous little place in Canada called Cape Breton!    I have a recipe for Mock Devonshire Cream on my website.


Cape Breton Scones
A delicious scone named after Cape Breton, Nova Scotia and is popular all thoroughout Cananda.
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Servings: 16
Calories: 158



  • 2 cups flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup raisins or currants
  • 3/4 cup dried fruit mixed
  • 1/2 cup sour cream
  • 1/4 cup oil
  • 1 egg
  • 3 tablespoons milk


  • 2 tablespoons milk
  • 16 teaspoons sugar


  • 1 . Preheat the oven to 425°F.
  • Grease or spray a 16-wedge mini scone pan.
  • 3 . In a large bowl, mix by hand the flour, sugar, baking powder, salt, baking soda, raisins or currants, and mixed fruit.
  • Blend in the sour cream, oil, egg, and the 3 tablespoons of milk. Do not over-beat.
  • Use the back of a spoon to pat the batter into the sections of the prepared scone pan.
  • TOPPING: Using the 2 tablespoons of milk, brush the tops of each scone batter with a little milk and then sprinkle about a teaspoon of sugar for each mini scone.
  • Bake at 425°F. for 10-12 minutes, until golden or until a cake tester inserted in the center comes out clean.
  • Cool the pan on a wire rack for 15 minutes.
  • Turn the pan upside down, tap on counter, and release the scones.
  • Place the scones on a wire rack right side up to continue cooling.
  • Serve the scones plain, with butter or with some Mock Devonshire Cream!
  • Store the scones covered at room temperature on top of the counter.


SERVE:  Serve the scones plain, with butter, with cream cheese, or with Mock Devonshire Cream, recipe is on my website.
FREEZE:  Wrap the scones in aluminum foil and place them in freezer bags for up to 3 months.
Calories: 158kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 252mg | Potassium: 106mg | Fiber: 1g | Sugar: 8g | Vitamin A: 67IU | Vitamin C: 0.5mg | Calcium: 66mg | Iron: 1mg

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