Nova Scotia Scones Recipes

NOVA SCOTIA OATCAKES

Steps:

• Preheat an oven to 375 F. In a large bowl, combine the oats, flour, sugar, salt, and baking soda. Add the shortening or butter and use 2 knives, a large fork, or your fingers to work the fat into the dry ingredients.
• Pour in the hot water and stir until everything comes together into a thick, sticky dough.
• You can roll the dough out on a well-floured surface, cut it into shapes, and set them on a large baking sheet. Or keep things simple and simply press the dough into an even 1/4-inch layer on a baking sheet. Score this large "cake" into smaller pieces: Use a knife to cut the dough into squares or rectangles or whatever shapes you like, but don't bother to separate the pieces; the pieces will bake back together but be easy to cut or break along that original cut line.
• Bake until golden, about 12 minutes. You can take them out now for chewier oatcakes or reduce the oven temperature to 325 F and bake until lightly browned, about 10 more minutes, for crisper oatcakes.
• When they have finished baking, if you've cut them into shapes, let them cool; if you've scored them, cut them apart while warm so they cool into squares (or rectangles or triangles or whatever you've cut them into).
• Serve and enjoy.

HOW TO MAKE PERFECT SCONES

Steps:

• Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
• Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
• Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

NOVA SCOTIA OATCAKES

Steps:

• Preheat oven to 400 degrees and line baking sheet with parchment paper.
• Dissolve baking soda in hot water (add a little more water if needed).
• Combine dry ingredients with butter, then add dissolved baking soda.
• Mold into a dough ball, then press it out onto a baking sheet. You can roll it out with a dough pin to make it thin as you want it to be (I recommend about 1/4 inch thick.)
• Cover and chill for 10-15 minutes to firm up the dough, then remove the oatcakes and score down the middle and across to make 8-10 squares (you'll use these lines for clean cuts after it's done baking).
• Bake for 12-15 minutes until they are golden brown. They should be crisp and crunchy, not chewy.
• Separate the cakes along the score lines with a thin knife and then allow them to cool.
• Enjoy with your favorite coffee or tea or add them to your day pack for some quick energy during a hike or a long road trip.

CAPE BRETON SCONES

Steps:

• Sift the flours, baking powder and salt.
• Set them aside.
• Cream the butter.
• Beat in the brown sugar and then the egg.
• Mix the dry ingredients in alternately with the milk to make a soft biscuit-like dough.
• Pat it out to about 1 inch thick on a floured board, and form it into a neat circle.
• Cut it into 8 or 12 wedges, and bake them at 350°F on a lightly greased cookie sheet, until golden brown, about 12 to 15 minutes.
• Less traditional but speedier is to scoop them out with an ice-cream scoop from the mixing bowl onto the cookie sheet.
• Flatten them slightly, and bake as above.
• Using this method, you will probably get 8 scones.

NOVA SCOTIA SCONES

Steps:

• Preheat oven to 425.
• Lightly flour a baking sheet.
• Combine dry ingredients in a large bowl.
• Sprinkle the butter pieces over the flour mixture and cut with pastry blender until it resembles coarse crumbs.
• Blend in currants and make a well in the centre.
• Beat the egg with one cup of the buttermilk in a small bowl and pour into the well.
• Stir the flour mixture until just combined adding more buttermilk if too dry.
• Form the dough into a rough ball and knead 8- 10 times until blended.
• Roll and pat dough to 3/4" thickness and cut into 2 1/2" rounds being careful not to twist the cutter.
• Transfer rounds to baking sheet.
• Brush tops with milk and bake until golden for 15 minutes.
• Transfer to cooling rack and serve warm with clotted cream or whip cream and preserves.