Julia Dunlinsons Potato Griddle Scones Recipes

GRIDDLE SCONES

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

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.

JULIA DUNLINSON'S POTATO GRIDDLE SCONES

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.

JULIA DUNLINSON'S POTATO GRIDDLE SCONES

Steps:

• Place the 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 the potatoes (you should have 5 cups mashed). Add the melted butter, flour, and salt. Stir with a wooden spoon until the 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 the 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 the griddle; cook the scones in batches until golden brown, about 5 minutes per side. Transfer to a clean kitchen towel, keeping the scones covered while cooking the remaining scones. Serve warm with butter and jam, if desired.

GRIDDLE SCONES WITH RAISINS

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.

GRIDDLE SCONES

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.

GRIDDLE SCONES

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.