Prep 15 mins
Cook 15 mins
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.
- 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
- 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.
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!