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
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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
Traditional Scottish Oatcakes perfect with tomato soup! Click for the full video ???? ????????????????????????????
Simple & easy Scottish oatcakes recipe :) Bake with me!
Hey guys :) I hope you're all having a great day so far....here's a quick and easy recipe for Scottish oatcakes! These are lovely with a bowl of hot cream of tomato soup...simply top the oatcakes with a wee bit of butter and the cheese of your choice :) They are also really nice with a sweet topping such as honey. I've listed everything I used down below if you wanted to make them for yourself. Thanks for stopping by guys, and until I see you next...take care x ______________________________________________________________________________________
I used:
40ml (3 Tablespoons) Water 1 Teaspoon of salt 115g (1/2 cup) Oatmeal (you could use rolled/porridge oats if you like..for a rougher oatcake) 55g (1/2 cup) Plain/all purpose flour 45g (0.20 cup or 3 Tablespoons) Unsalted butter 1 Teaspoon baking powder _______________________________________________________________________________________
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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
Pumpkin Roll - Tunes and Wooden Spoons - Episode 31
Mary Janet MacDonald makes a Pumpkin Roll dessert from her Cape Breton kitchen in Port Hood, Nova Scotia. #TheCinnamonRollLady tunesandwoodenspoons.com