1/1 Photo of Canadian Version of English Scones
This recipe came from the Vancouver Sun newspaper in the early 1980's (not sure the original source). My mom (and now me) have been making it for weekend breakfasts for years. It can easily be doubled or tripled. Also, it works well without the buttermilk as I rarely have it on hand and use regular milk. My daughter loves to use cookie cutters to shape the scones or you can just cut them into triangles. Very easy to make and fun to make with the kids on Sunday morning.
My Private Note
Units: US | Metric
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sugar
- 1/4 cup butter or 1/4 cup margarine, softened
- 1 egg, beaten
- 2/3 cup buttermilk (add 1 Tbsp vinegar to regular milk)
- 1Combine flour, baking powder and baking soda and sugar in a large bowl. Cut in butter until mixture resembles fine crumbs. Stir in the egg and buttermilk. Add fruit, etc if desired.
- 2Turn dough onto lightly floured surface and knead very lightly about 10 times. (Over kneading will toughen the dough).
- 3Pat or roll into a 3/4 inch thick round. Cut scones with cutters or a knife.
- 4Place approximately 1 inch apart on nonstick baking sheet.
- 5Optional: Brush tops with egg or milk, or sprinkle with sugar.
- 6Bake 12-14 min at 400F or until lightly browned.
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Nutritional Facts for Canadian Version of English Scones
Serving Size: 1 (557 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 194.8
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 4.0 g
- Cholesterol 42.5 mg
- Sodium 224.4 mg
- Total Carbohydrate 28.3 g
- Dietary Fiber 0.8 g
- Sugars 4.2 g
- Protein 4.7 g