Welsh Griddle Scones Recipes

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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

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.

WELSH CAKES



Welsh Cakes image

A cross between a cookie, scone, and pancake, these intriguing treats are cooked on a griddle, not baked (despite its other name, Welsh bakestones). Martha's version is spiced with cinnamon and nutmeg and studded with dried currants and candied lemon peel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 13

2 cups unbleached all-purpose flour, plus more for dusting
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 tablespoon finely grated lemon zest
1/2 cup (1 stick) cold unsalted butter, cut into pieces, plus more for griddle
1/2 cup dried currants
1/2 cup finely chopped candied citrus peel, such as lemon or citron
1 large egg
2 tablespoons whole milk
Superfine or confectioners' sugar, for sprinkling

Steps:

  • Line two baking sheets with parchment paper; set aside.
  • In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and lemon zest. Using a pastry blender or your fingers, cut in butter until mixture is a sandy consistency. Stir in currants, candied citrus peel, egg, and milk until a soft dough forms. Gently knead to combine.
  • On a lightly floured surface, roll out dough 1/4 inch thick. Using a 2-inch fluted square cutter, cut out squares; transfer to prepared sheets. Reroll scraps once and cut out more squares.
  • Preheat a cast-iron griddle over medium. Lightly brush with butter. Working in batches, transfer dough squares to griddle and cook, turning once, until golden brown, about 1 1/2 minutes per side. Adjust heat as necessary. Transfer to a serving plate; sprinkle with superfine sugar, as desired. Serve immediately, or store in an airtight container at room temperature 3 to 5 days.

WELSH CAKES (CURRANT ROUND GRIDDLE BUTTER SCONES)



Welsh Cakes (Currant Round Griddle Butter Scones) image

In Welsh, the word for griddle in planc. In Welsh houses, food was traditionally cooked over an open fire, either in a large pot or on iron planc set over the coals. A cast iron or other heavy skillet on your stove top is a successful substitute for cooking these scone like griddle cakes. The heat must be moderate so the cakes have time to cook through before the outside gets too crisp. They're also easy to make over a campfire, as long as you place the skillet over coals or at a distance from the flame so it doesn't get too hot.

Provided by Olha7397

Categories     Scones

Time 25m

Yield 12 cakes

Number Of Ingredients 11

12 tablespoons cool unsalted butter (1 1/2 sticks)
1 1/2-2 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt (scant if using salted butter)
1 pinch ground nutmeg
1/8 teaspoon ground black pepper
1/8 teaspoon cinnamon
1/8 teaspoon powdered ginger
1 pinch ground cloves
1/2 cup currants
2 extra large eggs

Steps:

  • BY HAND: Cut the butter into small pieces. Place 1 1/2 cups of the flour in a bowl. Add the butter and cut with a knife or a pastry cutter to blend together into the texture of coarse meal.
  • USING A FOOD PROCESSOR: Cut the butter into several chunks, place in a processor bowl with 1 1/2 cups flour, and process to the texture of coarse meal; turn out into a bowl.
  • Add the sugar, salt, spices, and currants to the flour mixture and stir to mix. Break the eggs into a bowl and beat briefly with a fork to blend, then add to the mixture. Turn and stir to moisten so it comes together as a firm, moist dough.
  • Turn the dough out onto a lightly floured surface and flatten under you palms, or use a lightly floured rolling pin to roll it out to about 1/4 inch thick. Use a round 3-inch cookie cutter to cut out cakes. You should be able to get 12 or 13 from the dough.
  • Heat a heavy skillet over medium heat. When it is hot, rub the cooking surface with a lightly buttered paper towel, then lower the heat to medium low. Wait several minutes, then place 3 or 4 rounds top side down in the skillet and cook for about 2 minutes. Flip them over and cook on the other side for 3 minutes. Both sides will be touched with brown and a little black; the cakes will have risen a little, and their sides will still be moist looking.
  • Turn back over and cook on the first side for another minute or so. Lift out and onto a rack to cool and set for 10 minutes or more before eating. Cook the remaining cakes the same way. (If you have two skillets, once you're comfortable with the timing, you can work with both.) Makes about 12 currant dotted, round butter rich scones. 3 to 3 1/2 inches across.
  • Home Baking.

GRIDDLE SCONES



Griddle Scones image

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

1 cup self-raising flour
1/8 teaspoon salt
3 tablespoons butter
2/3 cup currants
3/4 cup nutmeg
1 egg
1/3 cup milk

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

WELSH CAKES



Welsh Cakes image

My grandfather was Welsh and liked to make Welsh cakes on the griddle. Our whole family loves them. Sometimes he would make them for Christmas and wrap them in little bundles for each family. It's a very special memory for us. -Wendy Masters, East Garafraxa, Ontario

Provided by Taste of Home

Time 25m

Yield about 4-1/2 dozen.

Number Of Ingredients 9

3-1/2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup cold butter, cubed
3/4 cup 2% milk
1 large egg, beaten
1-1/4 cups dried currants or raisins

Steps:

  • In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Add milk and egg; stir just until moistened. Fold in currants., Pat or roll dough to 1/4-in. thickness; cut with a floured 2-in. biscuit cutter. Preheat griddle over medium heat. In batches, place cakes onto griddle; cook until tops puff and bottoms are golden brown, about 1-2 minutes. Turn; cook until second side is golden brown. Cool on wire racks.

Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

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 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

WELSH CAKES



Welsh Cakes image

We attended a county fair in Wales and the ladies of the local church were baking and selling these. We asked for the recipe and they graciously shared it with us. This has been converted to US standard. They are delicious and not as sweet as some of our style cookies. Dried currants can be used in place of the raisins.

Provided by Flo Buehler

Categories     World Cuisine Recipes     European     UK and Ireland     Welsh

Yield 24

Number Of Ingredients 9

4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
6 tablespoons butter, softened
6 tablespoons lard
1 ½ cups white sugar
2 cups raisins
4 eggs
8 tablespoons milk

Steps:

  • Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
  • Chill dough 1 to 2 hours.
  • Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

Nutrition Facts : Calories 234.5 calories, Carbohydrate 39.8 g, Cholesterol 42.1 mg, Fat 7.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 165.8 mg, Sugar 21 g

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