Nova Scotia Scones

READY IN: 35mins
Recipe by Scandigirl

On our trip to Eastern Canada, we came upon a lovely little Tea Room where they served scones the Scottish way. As soon as we got back home I made these scones for my husband, and he still raves about them...

Top Review by Ames Shaps

I would give this 3.5 stars; there are a few problems with the recipe. First, I think there is too much baking soda in it--the scones turned out with a baking soda taste (not what I'd want). However, the texture was nice and they rose a lot, more like the scones you buy in the store or at Starbucks than the denser scones I'm used to. I also liked that it used buttermilk instead of cream, just health-wise (I used lowfat buttermilk). So just a little disappointed with the taste, although the texture is different than what I'm used to making (but I prefer the denser, harder scones). Maybe substitute some baking powder for some of the baking soda, or just put less in?

Ingredients Nutrition

  • Dry Ingredients

  • 4 cups flour
  • 1 12 teaspoons baking soda
  • 12 teaspoon salt
  • 3 tablespoons sugar
  • 13 cup butter, cut into pieces
  • 14 cup currants
  • Wet Ingredients

  • 1 egg
  • 1 12 cups buttermilk
  • 2 tablespoons milk, to brush on scones
  • clotted cream or whipped cream, to serve
  • preserves, to serve


  1. Preheat oven to 425.
  2. Lightly flour a baking sheet.
  3. Combine dry ingredients in a large bowl.
  4. Sprinkle the butter pieces over the flour mixture and cut with pastry blender until it resembles coarse crumbs.
  5. Blend in currants and make a well in the centre.
  6. Beat the egg with one cup of the buttermilk in a small bowl and pour into the well.
  7. Stir the flour mixture until just combined adding more buttermilk if too dry.
  8. Form the dough into a rough ball and knead 8- 10 times until blended.
  9. Roll and pat dough to 3/4" thickness and cut into 2 1/2" rounds being careful not to twist the cutter.
  10. Transfer rounds to baking sheet.
  11. Brush tops with milk and bake until golden for 15 minutes.
  12. Transfer to cooling rack and serve warm with clotted cream or whip cream and preserves.

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