Cape Breton Scones
Submitted by Katja
Cape Breton scones with sour cream, raisins, and a sugar-sparkled top. Tender, golden wedges baked in under 15 minutes. Serve warm with butter, jam, or honey.
YIELD
1 servingsPREP
20 minCOOK
12 minREADY
32 minThese are the scones you find at every church supper and kitchen table across Cape Breton Island.
Sour cream in the batter makes them extra tender and rich, while a handful of raisins adds little pockets of sweetness throughout.
The dough comes together fast: sift the dry ingredients, stir in the wet, knead just a few times, and shape into rounds.
A brush of milk and a sprinkle of sugar on top gives each wedge a sparkly, slightly crackled crust that shatters when you break them open hot from the oven.
Slather with butter and jam while they’re still steaming. That’s the Maritime way.
Kitchen Tips
- Handle the dough as little as possible. Overworking it activates the gluten and turns your scones dense and bready.
- Keep everything cold. Cold sour cream and a quick mix mean flaky layers and a tender crumb.
- Space them two inches apart on the baking sheet. They spread slightly and need room for even browning on all sides.
Ingredients
Directions
Sift together dry ingredients and stir in the raisins.
Blend the remaining ingredients and stir in the flour mixture until the dough is all together.
Toss on a lightly floured surface until no longer sticky.
Knead a few times.
Divide the dough in half then pat each ball of dough into a 6 inch circle with the top slightly rounded.
Brush the tops with milk and sprinkle with sugar.
Cut each circle into 6 wedges. Place 2 inches apart on a cookie sheet.
Bake at 425 degrees F for 10 to 12 minutes or until golden. Serve hot with butter and jam or flavoured butter or honey.
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