2 c Flour 2 tb Sugar 1 tb Baking powder 1 ts -salt 1/4 ts Basking soda 1 c Raisins or currants 1/2 c Sour cream 1/4 c Oil 1 Egg;slightly beaten 3 tb Milk 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 " 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 till golden. Serve hot with butter and jam or flavoured butter or honey.
How To make Cape Breton Scones's Videos
Pork Pies - Tunes and Wooden Spoons - Episode 36
Mary Janet MacDonald makes Pork Pies (which do not contain pork) from her Cape Breton kitchen in Port Hood, Nova Scotia.
#TheCinnamonRollLady tunesandwoodenspoons.com
Scones - Tunes and Wooden Spoons - Episode 27
Mary Janet MacDonald makes Scones from her Cape Breton kitchen in Port Hood, Nova Scotia. #TheCinnamonRollLady tunesandwoodenspoons.com
Cinnamon Rolls - Tunes and Wooden Spoons Episode 1
This one is certainly a family favourite. Here is the recipe: 4 cups flour, 6 tsp. baking powder, 2 tsp. salt, 2 heaping tablespoons white sugar. Mix together and then add 1/2 cup shortening (or butter). Mix well with hands (the old fashioned way) until all the shortening is incorporated. Make a well in the centre and add 2 cups milk and using a fork - blend the flour into the milk and stir just enough until there is no flour residue. Place dough on a floured surface and sprinkle a bit of flour on top as well. Form the dough into a ball without working it too much but try and have it into a smooth surface on top. Roll out into a sort of rectangle to about 1/4 to 1/2 inch. Using about 1/2 cup of softened butter or margarine, spread it all over the surface right to the edges. Sprinkle with about 1 1/2 cups brown sugar and spread the sugar right to the edges. Sprinkle cinnamon over the whole surface. Roll up like a jelly roll and slice each circle about 3/4 inch thick. Place on parchment lined cookie sheet (I use a stoneware bar pan). You should be able to have about 15 cinnamon rolls on the cookie sheet and each one slightly touching each other. Bake in a 425 degree oven for 15-18 minutes. (If using a metal cookie sheet - double up on the cookie sheet - as they tend to scorch easily in regular metal baking sheet. Watch carefully. When out of the oven, let cool for about 5 minutes and add a swipe of frosting: 3 tablespoons soft butter or margarine, 2 tsp. vanilla, about 2 cups icing sugar, and a little splash of milk. Start to mix and if too dry - add a tiny bit more milk until you have the consistency of peanut butter.
Making Oatcakes with Scotland Your Way
During lockdown Bo has been making oatcakes - see her recipe and how she did it here using good Scottish ingredients, including Hamlyn's Oatmeal.
Mary Janet makes Blueberry Yogurt Muffins from her Cape Breton kitchen in Port Hood, Nova Scotia. #TheCinnamonRollLady tunesandwoodenspoons.com
The Hebridean Baker shares his recipe for Cranachan Chocolate Cups - New Day NW
Last week we had a visitor stop by the studio all the way from the Scottish Islands, the outer Hebrides to be exact!
Coinneach Macleod rose to fame by sharing a recipe for ginger loaf on TikTok and his channel has taken off since then. He's out with a brand new cookbook called The Hebridean Baker.
Producer Suzie Wiley got a chance to cook with him when he stopped by the studio.
CRANACHAN CHOCOLATE CUPS
INGREDIENTS:
-150g white chocolate -40g oats -1/2 tablespoon brown sugar -100g raspberries (select Scottish raspberries when in season) -250ml double cream (whipped cream) -2 tablespoons honey (heather honey is my favorite for this recipe) -2 tablespoons whisky (Jura Whisky works perfectly here)
(SERVES 4)
The finest toasted Scottish oats, cream, whisky, and raspberries combine to make cranachan, surely the king of Scottish desserts. For extra indulgence, I've served the cranachan in a white chocolate cup, which are easily made in silicone molds. Perfect for a Burns Night dessert.
DIRECTIONS:
Heat the white chocolate in a bowl in the microwave and stir every 30 seconds until fully melted. Use a pastry brush to paint two coats of the melted chocolate into your silicone molds, letting the first coat set before adding the second. Heat a pan over low heat. Toast the oats and brown sugar, stirring until the sugar has melted. Tip your oats onto greaseproof paper and leave to cool. Mash 75g of the raspberries until smooth. Whip the cream to stiffish peaks, then fold in the honey and whisky. Crumble the cooled oats in your hand as you add three-quarters of them to the cream. Swirl the mashed raspberries through the cream to add a ripple effect. Remove the chocolate spheres from their molds. Spoon in the cream and top with the remaining raspberries, oats, and a drizzle of honey. -------------------------------------------------------------------------------------------------------- ------------------------------------------------------------------------------------------------------- KING 5's New Day Northwest is Western Washington's only local daytime talk show. Watch it weekdays at 11 AM PST on KING 5 TV and streaming live on #newdaynw
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