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
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Outlandish Oatlander! Scottish Oatcakes to Celebrate Outlander Season 3!
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Sticky Toffee Pudding - Tunes and Wooden Spoons - Episode 30 - Part 1
The first of two Thanksgiving Weekend videos. Mary Janet MacDonald makes Sticky Toffee Pudding from her Cape Breton kitchen in Port Hood, Nova Scotia. #TheCinnamonRollLady tunesandwoodenspoons.com
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Today's musical guest is the amazing Cape Breton fiddler (and local coffee & ice cream) business owner) Andrea Beaton accompanied by her mother Betty Lou on piano!