Cape Breton Scones
A delicious scone named after Cape Breton, Nova Scotia and is popular all thoroughout Cananda.
Servings:
Calories: 158
Ingredients
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
TOPPING:
- 2 tablespoons milk
- 16 teaspoons sugar
Instructions
- 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.
EXTRA TIP:
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.
Nutrition
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