Nova Scotia Scones Recipes

Steps:

• Combine flour, oats, sugar, baking powder, salt, and currants in a large bowl.
• Mix well.
• Make a well in center.
• Beat egg until frothy, and mix in melted butter or margarine and milk.
• Pour into well.
• Stir to make soft dough.
• Pat dough into two 6- to 7-inch circles.
• Transfer to greased baking sheet.
• Score each top into 8 pie-shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes, until risen and browned.
• Serve warm with butter and jam.

Steps:

• 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.

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Mix dry ingredients together.
• Cut in shortening until mixture resembles a bowl of small marbles.
• Add milk and beaten egg white and blend well. Add more milk slowly if mixture is dry.
• Turn onto floured cutting board.
• Knead slightly.
• Roll out 1 inch thick.
• Brush with egg yolk evenly over top.
• Cut into diamond shapes.
• Bake at 375 degrees Fahrenheit for 15 to 20 minutes until top is golden brown.

Steps:

• 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.

Steps:

• Sift flour with salt, ginger, sugar and soda into a bowl.
• Rub in butter with your fingertips.
• Stir in treacle.
• Make into a softish dough with buttermilk.
• Roll into a round on a floured board, then cut into rounds about 3 inches across.
• Cook on a heated girdle, brushed with melted fat until nicely browned below, then turn and cook on the other sides, or bake on a greased baking sheet at 450 for ten to twelve minutes.