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.
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
RAISIN SCONES
Several years ago, my parents went to Scotland, where Mom was born. Mom asked Dad to re-create the scones they had on the trip. Mom agrees eating these is like being back in Scotland!-Art Winter, Trumbull, Connecticut
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.
Nutrition Facts :
SCOTTISH RAISIN GRIDDLE SCONES
Wonderful for breakfast! Great for afternoon tea etc. etc. The secret is not to handle the dough too much after adding the buttermilk.
Provided by Bergy
Categories Scones
Time 30m
Yield 12 Scones
Number Of Ingredients 8
Steps:
- Mix dry ingredients (not sugar or raisins).
- Add the butter and cut with knives or pastry cutter until the mixture is like fine crumbs.
- Stir in sugar and raisins.
- Stir in the Buttermilk, handle gently and do not overmix.
- Knead very gently on a lightly floured surface NO MORE THAN 10 times.
- Handle as little as possible.
- Cut dough in half and shape each into a round 6 inch circle.
- Cut each circle into 6 wedges.
- Lightly grease a griddle or skillet and place over very low heat until it is hot.
- Place scones on the griddle and cook about 12 minutes until golden brown.
- underneath, flip and cook another 8-10 minutes.
- Remove from griddle and keep warm until serving.
- Serve with butter and fruit preserves, great with strawberry freezer jam.
Nutrition Facts : Calories 157.8, Fat 5.5, SaturatedFat 3.4, Cholesterol 14.1, Sodium 221.2, Carbohydrate 24.9, Fiber 0.8, Sugar 7.4, Protein 2.8
GRIDDLE SCONES
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
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
GRIDDLE SCONES
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
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
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
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
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