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
WELSH CAKES (CURRANT ROUND GRIDDLE BUTTER SCONES)
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
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 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
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
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