Recipe yields 16 scones.
Variations:
Raisin Scones: Add 3/4 cup raisins with dry ingredients
Oat scones: Use 1/2 cup rolled oats in place of 1/2 cup flour
"Potato scones reflect the influence of the Scottish in the
Maritimes and their adaptability in using the famous P.E.I. potato.
Scones were a favorite Scottish tradition. According to A Treasury
of Nova Scotia Recipes "the difference between bannock and scone (which
the Scots rhyme with 'on', not 'bone') is that the bannock is a rather
large, round cake, and the scone is a smaller triangle or 'farl'.
But local usages vary considerably, Scots being strong
individualists.
A similar recipe for German Buns appears in an
Ontario cookbook from the Kitchener area, where German settlers were
predominant.
When Their Majesties King George VI and Queen
Elizabeth visited Government House in Halifax on June 15,1939, scones
were served.
Canadian Brits gathered for "tea at the Empress" in
Victoria for scones and tea.
Recipe source: The 2nd decade
chapter in A Century of Canadian Home Cooking by Carol Ferguson and
Margaret Fraser
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