A traditional Cape Breton recipe. Serve warm with butter and honey/jam.
I am the daughter of an army brat. Although I was born on a military base on the west coast of Canada, my family moved back to Cape Breton Island, on the east coast of Canada, when I was three. My family history has strong ties to Cape Breton with them being some of the first Scottish settlers after the highland clearances. I lived in Cape Breton until I was 17 before going to university in New Brunswick and spending a year in the Rocky Mountains. When I was 22 I immigrated to the Shetland Islands, a remote north sea island archipelago midway between Iceland, Norway and the mainland of Scotland.
Although I’ve spent my whole adult life here in Shetland, the home of my heart will always be Cape Breton. It’s funny how where we are reared as children can have such a significant impact on us as adults.
Not too long ago I was recounting to my youngest two children some of my adventures had as a child in Cape Breton – building igloos and tunnels in the snow in the winter, ice skating until my toes froze (and subsequently returning home to sit beside the bathroom sink and defrost them in burning hot ice cold water before heading back out again). Summers were spent camping, canoeing and trying my best not to get lost in the woods. The sound of crickets, the sight of fireflies and bats, the peeper frogs and their mating calls on those fine summer days. The smell of earth when the snow melts in the Spring. Sawdust. Pine sap. Maple syrup.
“Whoa, Mum! I want to go to Canada!” our ten year old exclaimed.
Those distant memories are almost like something I’ve read in a book, not something I’ve lived through myself. My children are growing up with different (but just as good) experiences – the northern lights overhead on calm winter nights, fire festivals, summer days where it doesn’t get dark, a landscape that exceeds the Cabot Trail in its splendour, and no risk of some wild animal coming into the garden to eat them (coyotes – I’m talking to you!).
I’m sure when they fly the nest and end up somewhere else in the world, they will look back on the Shetland Islands with the same nostalgic fondness that I remember Cape Breton Island with.
You can take a girl out of the Maritimes, but you can never take the Maritimes out of the girl.
I still have family in Cape Breton, and each year my grandmother sends me a Christmas package with a community cookery book or two in it. These cookery books are such a delight to read – both for the memories the dishes bring back and the challenge of actually deciphering what the recipes are. Ingredients lists are often incomplete and the instructions are sometimes very vague. One of them read: “Mix together ingredients and cook on the stove.” That’s it. I love it! Challenge accepted!
One of these little notebooks included in my last Christmas parcel was A Cape Breton Traditional Recipe Book: Recipes Reflecting Cape Breton’s Traditional Ethnic Foods (Lebanese – Irish – Scottish – Italian – Ukrainian – Greek and Acadian) compiled by Glen Gray. You can buy a copy yourself from their website for only $4.95, if you fancy (see the Shop This Post section, below, for the link).
One of the first recipes that caught my eye in this book was this traditional Cape Breton scone recipe. Sweetened mostly with dried fruit this tea time treat has already become a firm favourite in our household. I’ve adapted the recipe to use UK ingredients and measures, but it is essentially the same recipe as found in that book.
Served warm with butter and honey or jam this makes a perfect after school treat for the kids. A little bit of Cape Breton here on the Shetland Islands.
Now… I am long overdue a telephone call back home! Sorry Grandma Ann, I’m terrible for keeping in touch! x
| Servings | Prep Time | Cook Time |
| 12scones | 5minutes | 12minutes |
| Servings | Prep Time |
| 12scones | 5minutes |
| Cook Time |
| 12minutes |
- 300 grams plain flour (2 cups)
- 30 grams caster sugar (2 tbsp) plus extra to sprinkle
- 1 tbsp baking powder
- 1 tsp sea salt
- 0.25 tsp bicarbonate of soda
- 200 grams sultanas (1 cup) or raisins or currants
- 150 grams soured cream (1/2 cup) or plain yogurt
- 60 ml sunflower oil (1/4 cup)
- 1 medium egg lightly beaten
- milk to brush the tops
|
Ingredients
Servings: scones
Units:
|
- Preheat oven to 220 C/ 200 C fan/ 425 F. Line a baking tray with baking paper.
- Sift together the flour, caster sugar, baking powder, salt and bicarbonate of soda.
- Add the raisins and make sure they're coated well in the flour.
- Add the soured cream, oil and lightly beaten egg 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 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.
Click here for the Nutritional Information for this recipe (as calculated by My Fitness Pal)
Have you made this recipe?
Take a photo and tag @tangoraindrop or use the hashtag #elizabethskitchendiary and share on Instagram and Twitter. It would make my day to see your creations!
SHARING WITH SOME BLOGGING LINKIES
Inheritance Recipes from Pebble Soup and Coffee & Vanilla
Treat Petite by The Baking Explorer & Cakeyboi
OTHER EAST COAST RECIPES YOU MIGHT LIKE
Cape Breton Oatcakes & a Story About Migration
Cape Breton Chow Chow
Home Made East Coast Style Donair Kebabs
Sweet n’ Sour Pork Stir Fry & a Story About Trains
OTHER SCONE RECIPES YOU MIGHT LIKE
Classic Fruit Scones by Jo’s Kitchen
Mature Cheddar & Wholegrain Mustard Scones from Elizabeth’s Kitchen Diary
Raspberry & Almond Scone Slices by Casa Costello
Hot Cross Scones by The Crafty Larder
Cheese, Ham & Potato Scone by Fab Food 4 All
Black Cherry & Cinnamon Scones by Foodie Quine
Wild Garlic Cheese Scones by Tin & Thyme
SHOP THIS POST
Cape Breton Traditional Recipe Book
400 Gram Slab Raw Acacia Honeycomb
Cartright & Butler Strawberry Preserve 300 grams
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Katharine says
These look absolutely delicious, so light and fluffy and much nicer in the tear-apart shape than the more traditional individual ones.
Margot says
Lovely memories Elizabeth, thank you for sharing them with #InheritanceRecipes !
Although I grew up nowhere close to North Pole one of my earliest childhood memories is building igloo with my father. We had very severe winters in Poland and enough snow to built them 🙂
Margot recently posted…New Parker Urban and IM Fountain Pens from Pen Heaven – Review
Kat (The Baking Explorer) says
The Scones look so fluffy and inviting, I like making Scones in triangles instead of the traditional round ones. I loved reading about your childhood adventures too! Thanks for linking up with #TreatPetite
mhaan a says
Wow this makes me want to learn how to bake. It looks so good especially with butter. Thanks for sharing!
Manju | Cooking Curries says
That was such a fascinating read and Cape Breton sounds like a wonderful place to be. Those scones look so so good!
Filipino Recipes Portal by Ed Joven says
I have never tried scones, but your pictures look so yummy! I just showed to my wife she is now preparing a grocery list with the your Scones ingredients on it. Thank you for sharing this delicious looking scones!
Filipino Recipes Portal by Ed Joven recently posted…Caramel Bread Pudding Recipe with Almonds
Fatima Torres says
I haven’t made scones in years! These look delicious. I love how you added a little butter to it.
Fatima Torres recently posted…Celebrate #SOBEWFF At Jungle Island
peter @Feed Your Soul Too says
My wife is the biggest scone fan. She would absolutely love your recipe. You look like you got the perfect density, height and crumble to your scone. Also, love the lighting in your shot.
Caryn/TheMidLifeGuru says
Your pictures look so yummy!!! I love scones and your recipe seems easy to make.
Dorothy at Shockingly Delicious says
Is there anything better than a great scone and a great cup of coffee!?
debi at Life Currents says
Thanks for sharing your childhood memories. I’ve never been outside of the U.S. (a little trip into Mexican once, but not far at all). Maybe one day I’ll make it outside of this continent. Your scones look simply marvelous. I would love some later this afternoon!
The Food Hunter says
A wonderful recipe and I love your photos.
The Food Hunter recently posted…A Quick Look At The Novis Vita Juicer & A Juicy Giveaway
Terri Beavers says
I love scones with my afternoon cinnamon tea. I’ve not tried this recipe yet but when I do I’ll take a photo and tag you.
Leigh Anne Borders says
My mouth is watering. I can only imagine just how good this tastes esp when warm!
kellie@foodtoglow says
I so enjoyed reading this post, Elizabeth. I too had an idyllic – albeit much warmer – childhood, spent outdoors and in the water almost year round. We always worked up an appetite being out of the house for about 8 hours of the day in the summer. I would have loved to come home to the scent of these gorgeous scones. And then run back outside with one, dripping butter and honey, in my mucky hands. I’m sure your children already realise how very special their childhood is.
CourtneyLynne says
Omg can we say yum?!! I will be giving your scone recipe a try!
Elizabeth O. says
That looks lovely! I love scones because they’re so perfect with tea! This would be great for breakfast as well. There’s nothing like making food that reminds you of home.
Jean says
I made these scones this afternoon using dried cranberries as I had no sultanas. Best scones I’ve ever made! I’d put up a photo but the light is rubbish on this grey and windy Shetland afternoon! Your photos are so good, beautifully artistic too, you are one talented girl! I really enjoy your writing as well as the recipes!
Chef Mireille says
wow – these look fabulous
Platter Talk says
What a beautiful close up of your scone with butter atop! I can’t believe how beautifully they turned out using GF method!
Platter Talk recently posted…Roasted Kale
aziel morte says
This is absolutely looks great! I love to try this on our home for my children I bet they would love this too
Rebecca @ Strength and Sunshine says
Scones are always so comforting and rustic!
jackie thompson says
look gorgeous cant wait to try them. As i am irish i love a good scone. x
Emily Coates says
These look delicious and such beautiful photography. Could imagine these with a pot of Earl Grey x
Emily Coates recently posted…my little food blogging office.
Jan Bennett says
Oh my goodness – I don’t eat scones but these look delicious – have Pinned for later!
Vishal Vashisht says
I love Cape Breton Fruit Scones from Cob’s bread here. Unfortunately, I could not make it here at home. My job is to eat not to make.
Daisy says
I bake once in a while. Your Cape Breton fruit scones looks yummy. I will try to make this one, too. Thanks for the recipe.
Sam | Ahead of Thyme says
These scones looks amazing! My mouth is drooling right now…
Sam | Ahead of Thyme recently posted…Classic French Macaron with Vanilla Buttercream Filling
Rosey says
The first time I tried a scone was in Scotland. I have been every since then sold!
Claire @foodiequine says
That looks and sounds amazing. Almost like a cross between a rock cake and a scone. Love how food and memories and so intrinsically entwined.
Claire @foodiequine recently posted…An Audience with Nick Nairn at Dunblane Hydro
Emma says
Sounds lovely – these would be perfect as afternoon tea! I like my scones warm with clotted cream & jam but these are so fruity they’s probably just be great on their own with butter!
Emma recently posted…Pomegranate Bellini
Bintu - Recipes From A Pantry says
Oh gosh, I really love scones. These Cape Breton fruit scones look yummy. I think scones are best served warm from the oven with lashings of real butter and strawberry jam!
Bintu – Recipes From A Pantry recently posted…Baked Chicken and Bacon In A Creamy Mustard Sauce {Gluten-Free}
Ang. says
O my goodness these cape breton fruit scones look amazing! I bet even I could make these.
Anne Yedlin says
My mouth is watering over here…They look so good. Thank you for sharing the recipe, I will definitely be trying this one out! Yumm
April J Harris says
Loved reading your memories of your childhood in Cape Breton. Your Fruit Scones look incredible. Pinning to make soon.
April J Harris recently posted…Easy Scallop Supper – the perfect date night dinner
Camilla says
What an awesome looking scone round and beautiful photography Elizabeth:-)
Camilla recently posted…Potato Rosti Waffles – delicious & nutritious!
Choclette says
Lovely to hear more about your home in Cape Breton. I understand completely. I’ve always thought of Cornwall as home, even during the many years I didn’t live here. Scones are so homely and when they are cut like this always remind me of how my mother made them when I was a child.
Choclette recently posted…Blood Orange Squash – How to Make It & Giveaway #85
Kim @ Three Olives Branch says
I love scones! They are one of my favorite things to make, especially for breakfast. These look so perfect and delicious!
Corina says
These look beautifully rustic and sound delicious too! I can imagine that those cookery books from your grandmother bring back lots of memories of traditional foods while growing up.
Corina recently posted…Frozen Yoghurt Hearts – Perfect for Valentines Day!
Jenn says
I love how high these baked up. They look perfect! And your photos are gorgeous!
Jenn recently posted…CSA Layered Indian Dinner for the Instant Pot
Luci's Morsels says
This looks amazing! I love that your grandmother sends you local cookbooks each year; so sweet!
solange berchemin says
Not long ago a friend sent me a poem written in local dialect from a district in Lyon and memories flew back. How lovely to read yours thank you very much for sharing with #inheritancerecipes
solange berchemin recently posted…February 2017 – Inheritance Recipes
Lynn | The Road to Honey says
Such beautiful memories of your childhood. But I must say that living in the Shetland Islands sounds equally divine. I mean, how great would it be to see the magical dance of the Northern Lights on the regular (I have only seen them once on a trip to Iceland) and 24 hours of light. . .a photographers dream.
As for these scones. They look absolutely stunning made all the more special by the story behind them.
Lynn | The Road to Honey recently posted…Chocolate Tart with Champagne & Truffles
Lisa | Garlic & Zest says
These are the most magnificent scones I’ve ever seen! I love the rubbly texture and the higher than high crumb. Funny because I just posted a comment on some gluten free scones and they looked like hockey pucks compared to these. Absolutely gorgeous!
Christine says
Hi – I just want to stop by and say your photos of these scones are gorgeous! Would you mind telling me the equipment, setting you used. I love scones and am drooling! 🙂
Elizabeth says
Hi Christine, so glad you like them! 🙂 I’m no photographer, if I am to be honest. I’ve got a Fuji Finepix X-S1 and I use the Adv setting which basically focuses on whatever is in the centre of the photo and blurs the fore and background. That and a tiny bit of tweaking (auto contrast and tone) in Photoshop. 🙂
Johanna @ Green Gourmet Giraffe says
These scones look delicious – there is nothing like warm scones with butter melting over them (much nicer than jam and cream if you ask me). And I love reading of your childhood in Canada – sounds fascinating and must make wonderful stories for your kids just as you are making wonderful stories of their lives. I grew up in a rural area and sometimes feel a pang that my child grows up in the city but there are lots of interesting parts of her life here that I am sure she will remember fondly.
Johanna @ Green Gourmet Giraffe recently posted…Chickpea tofu and pea curry