This recipe has been around longer than my late mother-in-law was alive, but her family loved making it. BTW, Newfie (what it’s called on the recipe card) Buns are what they call scones in Newfoundland.<\/p>\n
Newfie Buns:
\n3 C AP Flour
\n3 tea Baking Powder
\n1\/3 C Sugar
\n1\/2 tea Salt
\n1\/4 lbs Butter*, cold<\/p>\n
Preheat oven to 425 degrees.<\/p>\n
Whisk the dry ingredients together before cutting the cold butter into it to form a coarse crumble.<\/p>\n
1 Egg
\n6 oz Milk<\/p>\n
Beat the egg in a small measuring cup. Fill with milk to the 8oz mark. Stir together. Add to the dry butter mix with a fork just to combine. Shape the dough into a ball and then flatten into a disk before cutting up in 6 or 8 scones. Bake 15 mins.<\/p>\n
OPT: 1 C Raisins or Currants. (Add at the end along with the egg-milk mixture.)<\/p>\n
This recipe has been around longer than my late mother-in-law was alive, but her family loved making it. BTW, Newfie (what it’s called on the recipe card) Buns are what they call scones in Newfoundland. Newfie Buns: 3 C AP … Continue reading