Cape Breton Scones ~ My Way

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“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.

Cape Breton Scones are very popular throughout Canada, not just in Cape Breton, Nova Scotia. I recently visited this beautiful place and had fun tasting some 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 still happy with this recipe! This is my Americanized version of Cape Breton Scones.

The traditional way is with currants or raisins only, but sometimes I like to add in mixed dried fruit. Use 1-1/2 cups of raisins or currants if you don’t use the dried fruit.   Add some mock Devonshire Cream, and I transport back to that fabulous little Cape Breton!    Enjoy!”

Servings: 16


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 mixed dried fruit
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°.
2. Grease or spray a 16-wedge mini scone pan.
3 . In a large bowl, mix together the flour, sugar, baking powder, salt, baking soda, raisins or currants, and mixed fruit.
4. Blend in the sour cream, oil, egg, and the 3 tablespoons of milk. Do not over beat.
5. Pat the batter into the sections of the prepared scone pan.
6. 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.
7. Bake for 10-12 minutes, until golden or a cake tester inserted in the center comes out clean.
8. Cool on a wire rack for 15 minutes.
9. Turn the pan upside down, tap on counter, and release the scones.
10. Place the scones on a wire rack to continue cooling.
11. Store the scones covered on top of the counter.

Nutritional Information

Cape Breton Scones ~ My Way

Servings Per Recipe: 16

Amount Per Serving: 1
Calories: 152
Calories from Fat: 48

* % Daily Value *
* Total Fat 5g 8%
* Saturated Fat 2g 9%
* Cholesterol 13mg 4%
* Sodium 287mg 12%
* Total Carbohydrates 24g 8%
* Dietary Fiber 0g 2%
* Protein 2g 4%
* Sugars 12g
* Vitamin A 1%
* Vitamin C 0%
* Calcium 2%
* Iron 4%

* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Categories: Breakfasts, ETHNIC CUISINE, Scones, Scottish

Tags: , , ,

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