Newfoundland scones are a delightful, traditional treat that embodies the simple, comforting flavors of home baking. These scones are wonderfully tender and flaky, perfect for enjoying with a pat of butter, a dollop of jam, or a drizzle of honey. Whether you’re serving them at breakfast, a cozy afternoon tea, or as a snack, Newfoundland scones are sure to bring a touch of warmth and nostalgia to your table.
In this guide, we’ll show you how to make authentic Newfoundland scones from scratch. The recipe is straightforward, making it accessible for both novice bakers and seasoned pros. You’ll start by mixing together basic pantry ingredients like flour, sugar, and baking powder, ensuring a light and fluffy texture. Then, you’ll cut in cold butter to create those characteristic flaky layers before gently folding in milk or cream to form a soft dough. We’ll provide tips on how to shape and bake your scones to perfection, achieving a golden brown exterior with a tender crumb inside. Our step-by-step instructions ensure that your scones turn out beautifully every time, ready to be enjoyed warm from the oven.
Experience the joy of homemade Newfoundland scones and share this traditional treat with family and friends. These scones are a versatile and delicious addition to any baking repertoire, bringing a taste of Newfoundland’s rich culinary heritage to your kitchen.
Scones Recipe:
- 1 cup of flour
- 3.5-4 tsp of baking powder
- 2 oz butter or margarine
- 1 oz granulated sugar
- 150 ml milk
- 1 egg
Preheat oven to 450 degrees Fahrenheit (which is gas mark 8)
Sift into a bowl the flour, baking powder, and a pinch of salt, make sure when you sift it, that it’s right airy. Cut in the butter, then rub it and the flour mixture until it looks like breadcrumbs do. After that, stir in the sugar. Now, add the milk and mix it until it’s a light dough.
Put the dough on a flat counter and gently knead it, not too much, don’t overwork it. Now, roll it to about 2 inches thick.
Take a small cup and cut out the scones into circles. You can keep re-rolling the dough so you can get the most of it. Put them on a greased cookie tin, and in a separate bowl mix one egg and a drop of milk or cream together, then take a brush or something like that, and spread the milk and egg mix lightly over the scones. This will add a nice brown color and taste to them.
Bake for 7 to 10 minutes or until they’re lightly golden brown.
Sit down, pour yourself up a cup of tea, and have a feed. They’re grand with butter or some molasses, or jam and creme.
Now, you’ve got a few options too.
You can half the milk to 75ml and add 75ml of molasses. Cut the sugar by 1/3 an ounce too. The dough won’t be as light, but they’re still good.
With the dry ingredients, you can add a bit of ginger, allspice, cinnamon, or something along those lines to make it more savoury.
When you’re putting the ingredients in, fold in raisins or currents and they turn out much nicer and moist!
Submitted by: Cameron Manning
Newfoundland Historic Fact: The First Transatlantic Flight
In 1919, aviators John Alcock and Arthur Whitten Brown made the first non-stop transatlantic flight, flying from St. John’s, Newfoundland, to Clifden, Ireland. They took off in a modified Vickers Vimy bomber on June 14th and landed in Ireland the next day. This historic flight demonstrated the potential of air travel and marked a significant achievement in aviation history. Alcock and Brown’s successful flight paved the way for future transatlantic aviation and highlighted Newfoundland’s strategic location as a gateway to the skies.
