Recipe by Jenny Sanders
One of the very first recipes I ever made, this is a traditional Nova Scotian recipe from my grandmother (who was actually from Pictou rather than Cape Breton.) One of my favourite childhood memories is of picking a mess of wild strawberries then making strawberry shortcake with these scones and real whipped cream - and the scones made it. Nowadays I use 'Sucanat' instead of dark brown sugar. It is a brand of organic, minimally processed sugar, which has a marvellous flavour. It is probably very similar to the cheap brown sugar that came to Nova Scotia in the 19th century when they did so much trade with the Carribean.
Top Review by cuisinebymae
These are unbelievably good! I used regular butter-no problem. Wonderful texture-light and fluffy. Delightfully sweet. Easy to mix and bake. I will definitely make these again!
- 1 1⁄2 cups whole wheat flour
- 1 1⁄2 cups unbleached flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter
- 3⁄4 cup dark brown sugar
- 1 egg
- 3⁄4 cup milk
Directions See How It's Made
- Sift the flours, baking powder and salt.
- Set them aside.
- Cream the butter.
- Beat in the brown sugar and then the egg.
- Mix the dry ingredients in alternately with the milk to make a soft biscuit-like dough.
- Pat it out to about 1 inch thick on a floured board, and form it into a neat circle.
- Cut it into 8 or 12 wedges, and bake them at 350°F on a lightly greased cookie sheet, until golden brown, about 12 to 15 minutes.
- Less traditional but speedier is to scoop them out with an ice-cream scoop from the mixing bowl onto the cookie sheet.
- Flatten them slightly, and bake as above.
- Using this method, you will probably get 8 scones.