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Cape Breton Scones

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Submitted by Katja

YIELD

1 servings

PREP

20 min

COOK

12 min

READY

32 min

Ingredients

2 473
2 3E+1
TABLESPOONS ML SUGAR
1 15
TABLESPOON ML BAKING POWDER
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BAKING SODA
1 237
CUP ML RAISINS, SEEDLESS
or currants
½ 118
CUP ML SOUR CREAM
¼ 59
CUP ML VEGETABLE OIL
1 1
EACH EACH EGGS
slightly beaten
3 45
TABLESPOONS ML MILK

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 691g (24.4 oz)
Amount per Serving
Calories 2255 35% from fat
 % Daily Value *
Total Fat 87g 134%
Saturated Fat 24g 122%
Trans Fat 0g
Cholesterol 240mg 80%
Sodium 2662mg 111%
Total Carbohydrate 114g 114%
Dietary Fiber 12g 49%
Sugars g
Protein 82g
Vitamin A 21% Vitamin C 7%
Calcium 58% Iron 87%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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