1 1/2 c Flour, all purpose
1/4 c Sugar, granulated; approx.
1 tb Baking powder
1 ts -Salt
2 tb Butter; or shortening
1/4 c Currants
1/3 c Milk
3/4 c Potatoes; mashed
In a bowl, combine flour, baking powder and salt; cut in butter until
mixture resembles coarse meal.
Beat eggs lightly; reserve 1 Tbsp. With fork, stir into dry ingredients along with milk and potatoes until well moistened.
Knead gently on a lightly floured surface about 20 times. Roll or pat into circle 1/2 inch thick.
Place onto un greased baking sheet; brush with reserved egg yolk and sprinkle with more sugar. Cut into 16 wedges, separating slightly.
Bake in 425F oven for 12 to 15 minutes or until lightly browned.
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