Cape Breton Fruit Scones
This traditional Cape Breton Island fruit scone recipe tastes delicious warm with butter and honey or jam. A perfect afternoon 'down east' tea time treat.
Servings: 12 scones
Calories: 223kcal
Equipment
Ingredients
- 300 grams plain flour
- 30 grams caster sugar plus extra to sprinkle
- 1 tbsp baking powder
- 1 tsp Shetland sea salt
- 0.25 tsp bicarbonate of soda
- 200 grams sultanas or raisins or currants
- 150 grams soured cream or plain yogurt
- 60 ml sunflower oil
- 1 medium free-range egg lightly beaten
- full fat milk to brush the tops
Instructions
- Preheat oven to 220 C/ 200 C fan/ 425 F. Line a baking tray with baking paper.
- Sift together 300 grams plain flour, 30 grams caster sugar, 1 tbsp baking powder, 1 tsp Shetland sea salt and 0.25 tsp bicarbonate of soda.
- Add 200 grams sultanas and make sure they're coated well in the flour.
- Add 150 grams soured cream, 60 ml sunflower oil and 1 medium free-range egg, lightly beaten, and stir well with a wooden spoon to combine.
- Turn out onto a lightly floured surface and knead gently until smooth.
- Divide the dough into two balls.
- Shape each half into a 6 inch flat circle with the tops slightly rounded.
- Place on the baking sheet, two inches apart. Brush with a little full fat milk and sprinkle with extra caster sugar.
- Using a sharp knife, cut each round into six wedges.
- Bake for 10-12 minutes in the centre of your oven until well risen and golden brown.
- Serve hot with butter and jam/honey.
Nutrition
Calories: 223kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 229mg | Potassium: 273mg | Fiber: 1g | Sugar: 13g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg