Griddle Scones Recipes

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GRIDDLE SCONES



Griddle Scones image

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

2 cups all-purpose flour plus additional for dusting
1 teaspoon baking soda
1 teaspoon cream of tartar
3/4 teaspoon salt
3/4 cup well-shaken buttermilk
1/2 stick (1/4 cup) unsalted butter, melted
Special equipment: a well-seasoned cast-iron griddle or skillet
Accompaniments: softened butter and jam

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.

GRIDDLE SCONES



Griddle Scones image

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

4 cups all-purpose flour
¾ teaspoon baking soda
1 tablespoon white sugar
½ teaspoon salt
½ cup shortening or lard
1 tablespoon corn syrup
1 ½ cups buttermilk, or as needed

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 WITH HONEY



Griddle scones with honey image

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

200g self-raising flour
½ tsp ground cardamom (about 10 pods, ground)
25g butter
25g light muscovado sugar
1 egg
about milk
butter and a honeycomb or jar of honey, to serve

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

SCOTCH SCONES



Scotch Scones image

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

2 cups all-purpose flour
¾ cup white sugar
1 tablespoon baking powder
salt
¾ cup butter
½ cup raisins
1 egg
¼ cup milk

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



Griddle Scones image

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

3 1/2 cups all-purpose flour
1/4 cup shortening or 1/4 cup lard
6 tablespoons baking powder
1 egg
1 teaspoon salt
1 1/2 cups milk
1 tablespoon granulated sugar

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



Griddle Scones image

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

2 cups flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup butter (chilled and cut in pieces)
1 1/4 cups buttermilk
1 large egg (beaten)

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

BROWN GRIDDLE SCONES



Brown Griddle Scones image

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

1 3/4 cups Irish stone-ground coarse wholemeal or Irish-style wholemeal flour
1/4 cup quick-cooking oats
1/2 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups buttermilk
Clarified Butter

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.

CURRANT GRIDDLE SCONES



Currant Griddle Scones image

Categories     Cookies     Side     Currant     Summer     Pastry

Yield makes 8

Number Of Ingredients 8

1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 cup natural granulated sugar
1/4 cup nonhydrogenated margarine, softened
1/4 cup rice milk, or as needed
2/3 cup dried currants
1/4 cup finely chopped walnuts

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

GIRDLE SCONES



Girdle scones image

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

2 cups self-raising flour
pinch salt
100 g butter, chopped
1/3 cup sugar
1 1/2 tsp mixed spice
2/3 cup sultanas
1 large egg
3-4 tbsp milk

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.

JULIA DUNLINSON'S POTATO GRIDDLE SCONES



Julia Dunlinson's Potato Griddle Scones image

These British scones, created by Martha Stewart Living deputy art director James Dunlinson's mother, resemble a small, thick pancake.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 16

Number Of Ingredients 5

1 1/2 pounds russet potatoes, peeled, sliced
1 tablespoon unsalted butter, melted, plus more for the griddle
1/2 cup all-purpose flour, plus more for work surface
1 teaspoon table salt
Butter and jam, for serving (optional)

Steps:

  • Place potatoes in a small saucepan; cover with cold water, and bring to a boil over high heat. Cook until very tender, about 12 minutes. Drain; transfer to a medium bowl. Using a potato ricer or a food mill, mash potatoes (you should have 5 cups mashed). Add melted butter, flour, and salt. Stir, using a wooden spoon, until dough comes together. Transfer to a clean work surface; knead until smooth, being careful not to overwork the dough.
  • Heat a griddle over medium heat. Roll out dough to 3/4-inch thickness on a lightly floured surface. Using a 2 1/2-inch cookie cutter, cut out rounds, and prick with a fork. Lightly butter griddle; cook scones in batches until golden brown, about 5 minutes per side. Transfer to a clean kitchen towel, keeping scones covered while cooking remaining scones. Serve warm with butter and jam, if desired.

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