There must be something about the fall weather that’s making me focus on food. I’m ready to put the fireplace on and cuddle up under a soft blanket with a cup of tea and some sweets. Well, actually I always think about food, but I felt I needed some kind of an excuse for writing about scones two times in a row. Today’s scones are from More Baking with Schmecks Appeal, by Edna Staebler. I came across this book, as well as another Edna Staebler book, Cakes and Frostings with Schmecks Appeal, over a decade ago in a discount department store. Boy am I glad I did.I have since made many wonderful desserts from these two books, including a delicious frosted banana cake that I tend to produce for special occasions. What I love about these books, besides the recipes of course, are the introductions to each recipe, written by Staebler herself. Edna was a Canadian author who wrote cookbooks based on Mennonite home cooking in the Waterloo, Ontario region. She died of a stroke in 2006, at the age of 100! I would say this bodes well for those of us with a sweet tooth. One of my favourite entries is Edna’s introduction to a recipe for “Coffee Cake With Rolled Oats.” Here it is:
I made this tempting creation for a visiting male; he preferred three drinks of rye and ginger. I didn’t invite him again. The topping with coconut flakes was irresistible. I ate three pieces.
Finally, last month, I decided to make the recipe for “Cape Breton Scones.” Both of my parents are from Cape Breton, and, as I have mentioned before, my grandmother, who lived in Cape Breton her whole life, was a great baker. Staebler’s introduction to this recipe is: “And these are some good,” anyone in Neil’s Harbour will tell you.
These scones were so delicious, served warm with a little Earth Balance margarine and raspberry jam, that I decided to make them again today.
These scones were so delicious, served warm with a little Earth Balance margarine and raspberry jam, that I decided to make them again today.
Cape Breton Scones
by
Cook Time: 10 to 12 minutes
Keywords: bake bread snack dessert vegetarian nut-free raisins tea party Canadian
Ingredients (12 scones)
- 2 cups flour
- 2 Tbsp organic sugar
- 1 Tbsp baking powder
- 1 tsp salt
- ¼ tsp baking soda
- 1 cup raisins
- ½ cup sour cream or vegan sour cream
- ¼ cup oil
- 1 egg
- 3 Tbsp soymilk
Instructions
Preheat the oven to 425 °F.
Sift the dry ingredients together in a large bowl and stir in the raisins.
Beat the wet ingredients together in a small bowl with a fork.
Add wet ingredients to the flour mix and stir together until dough forms.
Toss on a lightly floured surface until no longer sticky and knead a few times.
Cut the dough in half and form each half into a 6-inch circle with a slightly rounded top. Brush the tops with milk and sprinkle with sugar. Cut each circle into 6 wedges.
Place 2 inches apart on a cookie sheet (on parchment paper if you like).
Bake 10 to 12 minutes or until golden.
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Those look really amazing and perfect to go with my afternoon coffee:)
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