Nova Scotia Scones

"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..."
 
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Ready In:
35mins
Ingredients:
11
Yields:
15 scones
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ingredients

  • 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
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directions

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

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Reviews

  1. 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?
     
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Tweaks

  1. 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?
     

RECIPE SUBMITTED BY

<p>I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. <br />My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. <br />My favourite cookbook is the one I have made myself over the past 40 years. <br />My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.</p>
 
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