SCOTTISH GIRDLE SCONES
Steps:
- Whisk together the flour, baking powder and salt. Set aside.
- Cube the cold butter and place in a mixer with the sugar. Use a flat beater to combine--don't worry about it being perfect. You are not creaming this until light and fluffy.
- Add the flour mixture and once again beat to combine.
- Mix in the currants
- Whisk together the buttermilk and egg until the egg is thoroughly emulsified into buttermilk. Then add the buttermilk mixture to the mixer bowl and beat until just combined.
- Remove about half of the dough and pat it into a circle--be sure not to over-handle. Roll to about 3/4 inch thickness, and then use a biscuit cutter to cut into circles. I used a 2-inch diameter circle. Set aside on a platter for cooking. Repeat with remaining dough and when you are down to scraps just make a scone or 2 shaped with your hands that will not be perfect circles. Think of them as the cook's treat!
- As with pancakes, it may take 1 or 2 scones the first time you make these to get the heat just right for your particular cooktop. Cast iron or enameled cast iron works best. If you are concerned use a little butter to grease the pan (if you use stainless steel, which I do not recommend, you may need a lot of butter which will change the final result). On my induction cooktop medium to slightly below medium heat worked best, although I started at a higher temperature. You will know it is ready when a little flour sprinkled on the surface turns light brown immediately.
- Cook on the first side until the scone is raised and light brown on the bottom. Flip to cook until light brown on the other side and cooked all the way through. As with pancakes, you may need to slice into your first one to make sure you are getting it right, but after that it will go fast. And after that first one, you can cook more than one at a time, but do not overcrowd them or they will not rise properly or brown.
- These scones in dough form felt quite heavy and then when they were done they were quite light. My best guess is from water evaporating.
- Smother in butter and honey and devour immediately. Or take some to the neighbor wrapped in a towel.
CREAM GIRDLE SCONES (STOVE-TOP SCONES)
An authentic Scottish scone recipe that's perfect for hot days when you don't want to turn on the oven.
Provided by adapted from a Lofty Peak recipe
Time 25m
Number Of Ingredients 7
Steps:
- In a large bowl, cream the butter and sugar, then add the egg.
- Add the milk, then the flour and salt, and mix until it comes together into a dough. (If adding raisins or currants, do so at this time.)
- Turn out onto floured surface and fold over until smooth and divide in two. Roll out each half and cut into 4 quarters.
- Place on preheated griddle set at about medium high to test, (if some flour turns light brown in a few seconds, it is ready). Turn the scones when they have risen, and the bottoms are dark colored.
- Continue to cook until the other side is also well-colored and scone is cooked entirely.
- Remove from heat and cool in a kitchen towel for a few minutes before serving.
- Serve while warm with butter, jam and/or cream and some hot tea.
Nutrition Facts : Calories 369 calories, Carbohydrate 80 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 1 grams fat, Fiber 4 grams fiber, Protein 10 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 scone, Sodium 1013 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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.
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
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