Cast Iron Scones Recipes

CAST IRON SCONES

Steps:

• 1. Add flour, baking powder, baking soda and salt to a mixing bowl. Mix dry ingredients well with a fork. Using a fork, cut butter into flour mixture until it resembles coarse meal with a few slightly larger butter lumps. Stir in cheese and chives. 2. Heat a cast iron griddle or skillet as if you were making pancakes (about 325 F to 375 F if you have an infrared thermometer). Add a tablespoon or two of shortening or cooking oil to coat the surface of the griddle. 3. Make a well in the center of dry mixture and pour in the milk. Stir the ingredients together with a fork into a soft, slightly wet clump of dough forms. Add a little milk or flour if needed to adjust the consistency of dough so you can form it with your hands. 4. Gather up pieces of the dough and using your hands, form scones into the size and shape of English muffins or traditonal triangles (about 3 or 4 inches across and 1/2 to 3/4 inch thick). Add a tablespoon or two of flour, as needed, to handle dough. Form about 8 scones from the dough. 5. Place the shaped scones onto griddle, leaving about 1/4-inch of space between each scone. Turn the burner down to a little lower than what you would use for pancakes (about 275 F to 325 F if you have an infrared thermometer). Cook about 5 to 7 minutes on each side to brown the tops and bottoms and cook the center. 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.

STOVETOP SCONES

Steps:

• Preheat a cast iron skillet or griddle over medium-high heat.
• Combine the baking mix, sugar, egg and milk in a medium bowl. Mix gently. Form a ball and knead the dough gently on a floured surface for 5 to 8 strokes, until the dough holds together. Pat or roll the dough to form a 6-inch circle. Cut the dough into 12 wedges.
• Grease pan with shortening. Turn down to medium heat and add the wedges of dough.. Cook for 4 to 5 minutes, adjusting the heat and repositioning the wedges until they're an even pancake-brown. Flip and cook another 3 to 4 minutes.
• Serve with raspberry jam and sweet butter.