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Recipe yields 16 scones.
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