GRIDDLE SCONES
My Grandma made these scones to take to teas and for special occasions. Her friends begged for the recipe and she wouldn't give. I think we should share gifts and these are a gift. Serve with butter, jam or cheese.
Provided by LAURSAVVY
Categories Bread Quick Bread Recipes Scone Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the flour, baking soda, sugar, and salt. Cut in the shortening with a fork, pastry blender, or by pinching between your fingers. Make a well in the center, and pour in the corn syrup and buttermilk. Stir with a sturdy spoon to form a soft dough. Divide the dough in half, and pat out into 3/4 inch thick circles on a floured surface. Cut each circle into 6 wedges.
- Heat a griddle over medium heat, and grease lightly with cooking spray or oil. Cook scones on each side, then stand them on edge, and cook all three edges. Cool on a wire rack.
Nutrition Facts : Calories 248.3 calories, Carbohydrate 35.6 g, Cholesterol 1.2 mg, Fat 9.2 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 2.4 g, Sodium 209.6 mg, Sugar 3.1 g
GRIDDLE SCONES
Categories Bread Breakfast Brunch Bake Quick & Easy Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 scones
Number Of Ingredients 8
Steps:
- Sift together flour, baking soda, cream of tartar, and salt into a bowl. Stir together buttermilk and butter in a small bowl with a fork, then add to dry ingredients and stir just until a soft dough forms.
- Turn out dough onto a lightly floured surface. Divide dough in half and knead each half 3 or 4 times. Pat each half into a 6-inch round (1/2 inch thick), then cut each round into 4 wedges.
- Heat griddle over low heat until hot. Working in 2 batches if griddle is small, lightly dust both sides of each scone with flour, shaking off excess, and cook scones over low heat, undisturbed, 3 minutes. Increase heat to moderately low and cook until scones are puffed and undersides are golden brown, about 5 minutes more. Turn scones over and cook until golden brown and cooked through (watch scones closely and adjust heat as needed so they cook through but do not burn), 7 to 8 minutes (cut one scone open to check for doneness).
- Transfer to a rack and cool to warm, 3 to 4 minutes.
BROWN GRIDDLE SCONES
Make an easy St. Patrick's Day treat with this tasty recipe for Brown Griddle Scones scones from Darina Allen's cookbook "Forgotten Skills of Cooking."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 14 to 16
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together both flours, oatmeal, salt, and baking soda. Add buttermilk and stir until mixture is the consistency of a thick batter.
- Preheat a griddle or cast-iron skillet over medium heat. Add enough clarified butter to lightly coat. Drop 3 tablespoons batter onto the griddle and cook, turning once, until golden and risen, 5 to 6 minutes per side.
- Remove scones from heat and keep covered with a clean kitchen towel until ready to serve; serve warm.
SCOTCH SCONES
These were originally made by my Granny and are slightly sweeter and flatter than most scones. They are easy to make too - the no bake method allows me to make these on the hottest days of summer, which make them my family's favorite camping treat.
Provided by Annette Bauwens
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter by rubbing the mixture between your fingers until the mixture is fine and crumbly; stir in the raisins. In a small bowl, mix together the egg and milk; mix with dry ingredients to form a soft dough.
- On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Dip cutter into flour, and stamp out scones. You may need to re roll the dough to get 12.
- Heat dry non-stick griddle over medium heat. Cook each side of the scone until slightly raised and golden brown in color. Transfer to a wire rack to cool.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 34.3 g, Cholesterol 46.4 mg, Fat 12.3 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 7.5 g, Sodium 174.7 mg, Sugar 16.9 g
GRIDDLE SCONES WITH HONEY
Quick and easy to make with storecupboard ingredients, griddle scones go perfectly with creamy honey and butter
Provided by Xanthe Clay
Categories Afternoon tea, Brunch, Buffet, Snack, Treat
Time 25m
Yield Makes 12
Number Of Ingredients 7
Steps:
- Put the flour and cardamom in a bowl and rub in the butter. Add sugar. Beat the egg in a measuring jug, then pour in milk to make it up to 100ml/3½fl oz. Pour into the bowl gradually, stirring first with a knife then with your hands, to make a soft, not sticky, dough. Knead until smooth on a floured work surface.
- Divide the dough into three and roll into circles the thickness of a £1 coin. Cut each into quarters. Heat a heavy-bottomed frying pan to medium hot. Cook the scones in batches for a couple of mins each side, until golden brown. Serve, spread with butter and drizzled with honey.
Nutrition Facts : Calories 90 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium
GRIDDLE SCONES
Canadian all purpose flour is very hard; the American equilvant is bread flour. This recipe comes from the town of Fergus, Ontario. A griddle is a large cast iron pan.
Provided by Saturn
Categories Scones
Time 30m
Yield 24 biscuits, 24 serving(s)
Number Of Ingredients 7
Steps:
- Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot. (To test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the pan is hot enough.).
- Meanwhile in a large mixing bowl, stir flour, baking powder, salt and sugar; with fingertips, rub in shortening or lard until crumbly.
- Whisk egg with 1 cup of the milk.
- Make a well in the centre of the dry ingredients; pour in the liquid. With wooden spoon, stir to make soft, but not sticky dough, adding more milk as needed.
- Turn out onto floured board, knead 3 or 4 times. Pat or roll to no more than 1/4 - 1/2 inch.
- With a sharp knife, cut into small triangles.
- Place a few at a time on pan; cook, rotating scones occasionally for 5 to 6 minutes or until bottoms are browned.
- Serve hot.
Nutrition Facts : Calories 101.8, Fat 3.1, SaturatedFat 1, Cholesterol 10.9, Sodium 380, Carbohydrate 16, Fiber 0.5, Sugar 0.6, Protein 2.6
GRIDDLE SCONES
Taken from the Healthy Cooking Sugar Free Cookbook. The whole fun of these cakes is that they can be eaten directly from the pan in which they are cooked. So gather the family around for a traditional tea-time treat.
Provided by Sam 3
Categories Scones
Time 19m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the flour and salt together and cut in butter with a pastry cutter or 2 knives until the mixture resembles bread crumbs.
- Stir in the currants and the nutmeg, then form a well in the middle.
- Beat together the eggs and milk and pour into the well.
- Using a wooden spoon, mix the egg mixture into the flour, stirring from the center and drawing the flour in from the sides to form a smooth thick batter.
- Heat a heavy based frying pan or griddle to med heat and grease with oil.
- Drop tablespoonfuls of batter onto pan and cook 2-3 mins or until the bases are set and have turned golden brown.
- Turn scones over and cook the other side in the same way.
Nutrition Facts : Calories 398.8, Fat 18.8, SaturatedFat 11.9, Cholesterol 78.6, Sodium 563.7, Carbohydrate 52.6, Fiber 6.9, Sugar 22.4, Protein 7.7
GRIDDLE SCONES
Scones were originally baked on a griddle. Although the dough must be softer and the scones thinner in order to cook through on the griddle, they are served from a basket with butter, jam, or confectioners sugar. They are very similar to pancakes but you may pick them up with your fingers and eat them. Sometimes I have them with soup as a bread.
Provided by Mimi in Maine
Categories Scones
Time 35m
Yield 8 scones
Number Of Ingredients 8
Steps:
- In a large bowl combine flour, baking soda, cream of tartar, sugar, and salt.
- With a pastry blender cut in the butter till mixture resembles coarse crumbs.
- Add buttermilk and egg to above and mix lightly till mixtures forms a soft dough.
- Heat griddle with a tad of shortening.
- Drop dough by heaping tablespoons to make 3 or 4 scones; with the back of a spoon, spread dough into a flattened 3" round (to be repeated when these are done).
- Cook till golden brown on remaining side and center seems firm when gently pressed.
- Remove and keep warm till all the scones are baked.
- Serve warm with butter and jam or lemon curd.
- ORIGINALLY: An ungreased griddle was used, however, a lightly greased one is suggested unless you have a well-seasoned one.
Nutrition Facts : Calories 191.6, Fat 7, SaturatedFat 4.1, Cholesterol 43.2, Sodium 320.5, Carbohydrate 26.4, Fiber 0.8, Sugar 2.5, Protein 5.3
GIRDLE SCONES
These tasty scones are fried rather than baked. They are quick and easy to make with a food processor.
Provided by Andrew Walbran
Time 30m
Yield Makes 12-15 scones
Number Of Ingredients 8
Steps:
- Process flour, salt and butter in food processor.
- Add sugar, mixed spice and sultanas; process again.
- Add egg and milk, and process to make a stiff dough. Add more milk if needed.
- Roll out (with flour as necessary) to 1 cm. Cut into rounds.
- Fry with a little oil or butter, starting on a medium heat down to low, for around 5 minutes per side until golden brown.
CURRANT GRIDDLE SCONES
Steps:
- Combine the first 4 (dry) ingredients in a mixing bowl and stir together. Work the margarine into the flour mixture with a pastry blender or the tines of a fork until the mixture resembles coarse crumbs.
- Add enough rice milk to hold the dough together, working it together with your hands. Work the currants and walnuts in with your hands, then turn the dough out onto a well-floured board and knead briefly.
- Form the dough into a ball, then roll out to a thickness of about 1/4 inch. Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass. Gather up any leftover dough, roll out, and cut until all the dough has been used up.
- Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray. Cook the scones over medium heat or until golden brown on both sides. Cool on a rack and serve warm.
- Nutrition Information
- Per scone:
- Calories: 204
- Total fat: 7g
- Protein: 4g
- Fiber: 7g
- Carbohydrate: 33g
- Cholesterol: 0mg
- Sodium: 120mg
GRIDDLE SCONES WITH RAISINS
Scottish cooks prepare scones in many ways, such as with golden syrup or treacle. American cooks can also bake them in the oven as one would prepare biscuits. However, the texture is slightly different and not as crusty as the griddle-cooked scones. Some Scottish cooks prefer not to roll out the dough, but grab off small amounts of dough. shape the dough by pressing into triangle or diamond shapes on a lightly floured board and then toss the scones from one hand to the other to shake off excess flour before baking on the griddle.
Provided by Wheres_the_Beef
Categories Scones
Time 20m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 9
Steps:
- Add flour, baking powder, baking soda and salt to a mixing bowl. Mix dry ingredients well with a whisk or fork. Using a whisk or fork, cut butter into flour mixture until it resembles coarse meal with a few slightly larger butter lumps. Stir in raisins.
- Heat a griddle or 10-inch cast iron skillet as if you were making pancakes. Add a tablespoon or two of shortening or cooking oil to coat the surface of the griddle.
- Make a well in the center of dry mixture and pour in milk. Stir the ingredients together with a fork into a soft, slightly wet clump of dough. Add a little milk or flour if needed to adjust the consistency of dough.
- Gather up pieces of the dough and using your hands, form scones into the size and shape of a traditional triangle shaped scone or shape like an English muffins. Add a tablespoon or two of flour, as needed, to handle dough. Make about 8 scones from the dough.
- Place the shaped scones onto griddle, leaving about 1/4-inch between each scone. Turn the burner down to a little lower than what you would use for pancakes. Cook about 5 to 7 minutes on each side to brown the tops and bottoms. Press on middle of scone to test for doneness. The sides should look dry and no batter should ooze out when scone is pressed down upon. The finished scone color should be golden to dark brown. Total cooking time about 10 to 14 minutes.
Nutrition Facts : Calories 231.4, Fat 9.9, SaturatedFat 4.9, Cholesterol 17.3, Sodium 330, Carbohydrate 31.7, Fiber 1, Sugar 6.9, Protein 4.1
SCOTTISH RAISIN GRIDDLE SCONES
Wonderful for breakfast! Great for afternoon tea etc. etc. The secret is not to handle the dough too much after adding the buttermilk.
Provided by Bergy
Categories Scones
Time 30m
Yield 12 Scones
Number Of Ingredients 8
Steps:
- Mix dry ingredients (not sugar or raisins).
- Add the butter and cut with knives or pastry cutter until the mixture is like fine crumbs.
- Stir in sugar and raisins.
- Stir in the Buttermilk, handle gently and do not overmix.
- Knead very gently on a lightly floured surface NO MORE THAN 10 times.
- Handle as little as possible.
- Cut dough in half and shape each into a round 6 inch circle.
- Cut each circle into 6 wedges.
- Lightly grease a griddle or skillet and place over very low heat until it is hot.
- Place scones on the griddle and cook about 12 minutes until golden brown.
- underneath, flip and cook another 8-10 minutes.
- Remove from griddle and keep warm until serving.
- Serve with butter and fruit preserves, great with strawberry freezer jam.
Nutrition Facts : Calories 157.8, Fat 5.5, SaturatedFat 3.4, Cholesterol 14.1, Sodium 221.2, Carbohydrate 24.9, Fiber 0.8, Sugar 7.4, Protein 2.8
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