Cape Breton Scones
A recipe for Scones from Cape Breton. This classic recipe for these Canadian scones require raisins, flour, sour cream and more."These were perfect! Soft and so yummy. We ate these as dessert on st. Patrick's day after eating corned beef and cabbage! I didn't have sour cream so I subbed vanilla yogurt in its place. Definitely a keeper! Thanks for sharing!" - RNloser
Yield: 6 Servings Ready in 15 minutes
favorite of 72 people 58 people want to try
Cape Breton Scones Preparation
Sift together dry ingredients and stir in the raisins. Blend the remaining ingredients and stir in the flour mixture until the dough is all together. Toss on a lightly floured surface until no longer sticky. Knead a few times. Divide the dough in half then pat each ball of dough into a 6-inch circle with the top slightly rounded.
Brush the tops with milk and sprinkle with sugar. Cut each circle into 6 wedges. Place 2 inches apart on a cookie sheet. Bake at 425F for 10 to 12 minutes or until golden.
Serve hot with butter and jam or flavoured butter or honey.
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