Cream Girdle Scones Stove Top Scones Food

CREAM GIRDLE SCONES (STOVE-TOP SCONES)

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.

STOVE TOP NO BAKE SCOTCH SCONES

Steps:

• Must have a griddle if want to be stovetop, but may also try 350°F oven (I don't know how long because I always use griddle).
• Sift together dry ingredients then cut in butter or lard. Make a hole in the center and pour in buttermilk.
• Stir until a soft dough mix. Roll out with rolling pin to 1/2 inch thick.
• Cut into squares and then fry on a hot greased griddle as if pancakes, but will be thicker.
• Brown both sides or a oven as mentioned above.
• Serve hot or cold with frosting or powdered sugar. I like butter alone.

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.

GRIDDLE SCONES

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.

CREAM SCONES

Steps:

• Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
• Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture.
• Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
• Place the dough into the lined cake pan and press into an even layer; Cover the dough with the second parchment paper circle; Freeze the dough until very firm, at least 12 hours.
• Preheat the oven to 350°& #730°F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
• Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2-inches apart; Brush the scones with milk and sprinkle with the sugar.
• Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.