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
Scottish Oatcakes | Gideon Hitchin
Your next baking challenge - oatcakes! Simple and healthy, great with cheese or soup.
INGREDIENTS: - 140g porridge oats - 140g medium oatmeal - 75ml sunflower oil - pinch of salt - splash of hot water
Why not try our popular Bread Making Course:
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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
Famous Staffordshire Oatcakes Recipe - And The Lovely Stoke Girl Who Made A Man Out Of Me!
The famous Staffordshire oatcake recipe here. And if you've never heard of Staffordshire oatcakes then you absolutely must give them a try. You'll find these everywhere in the Stoke on Trent area - where I was lucky enough to spend a week as a teenager being thrown around a box room by an enthusiastic larger lady. But even though our love adventure came to an end, my love for Staffordshire oatcakes never dimmed. Add bacon, egg, melted cheese and brown sauce and you'll be blown away. Just like I was by Brenda. Enjoy!
Full Staffordshire oatcakes recipe:
150g oats (blitzed to a powder) 150g all purpose flour Scant two thirds of a teaspoon of salt 1 teaspoon of sugar 1 sachet of dried instant yeast 350ml lukewarm water 350ml lukewarm milk
Cook on a medium high heat for around 3 and a half minutes per side.
Mary Janet makes Blueberry Yogurt Muffins from her Cape Breton kitchen in Port Hood, Nova Scotia. #TheCinnamonRollLady tunesandwoodenspoons.com
Parsnip-Carrot Soup with Tea Biscuits - Tunes and Wooden Spoons - Episode 62
Mary Janet MacDonald makes Parsnip-Carrot Soup with her family-favorite Tea Biscuits from her Cape Breton kitchen in Port Hood, Nova Scotia.
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!