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
- 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.