Griddle Scones Food

GRIDDLE SCONES

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.

GRIDDLE SCONES

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.

SCOTCH SCONES

Steps:

• In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter by rubbing the mixture between your fingers until the mixture is fine and crumbly; stir in the raisins. In a small bowl, mix together the egg and milk; mix with dry ingredients to form a soft dough.
• On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Dip cutter into flour, and stamp out scones. You may need to re roll the dough to get 12.
• Heat dry non-stick griddle over medium heat. Cook each side of the scone until slightly raised and golden brown in color. Transfer to a wire rack to cool.

BROWN GRIDDLE SCONES

Steps:

• In a large bowl, whisk together both flours, oatmeal, salt, and baking soda. Add buttermilk and stir until mixture is the consistency of a thick batter.
• Preheat a griddle or cast-iron skillet over medium heat. Add enough clarified butter to lightly coat. Drop 3 tablespoons batter onto the griddle and cook, turning once, until golden and risen, 5 to 6 minutes per side.
• Remove scones from heat and keep covered with a clean kitchen towel until ready to serve; serve warm.

GRIDDLE SCONES WITH HONEY

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.

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.

GRIDDLE SCONES

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.

GRIDDLE SCONES

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.

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.

SCOTTISH RAISIN GRIDDLE SCONES

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.

GRIDDLE SCONES WITH RAISINS

Steps:

• Add flour, baking powder, baking soda and salt to a mixing bowl. Mix dry ingredients well with a whisk or fork. Using a whisk or fork, cut butter into flour mixture until it resembles coarse meal with a few slightly larger butter lumps. Stir in raisins.
• Heat a griddle or 10-inch cast iron skillet as if you were making pancakes. Add a tablespoon or two of shortening or cooking oil to coat the surface of the griddle.
• Make a well in the center of dry mixture and pour in milk. Stir the ingredients together with a fork into a soft, slightly wet clump of dough. Add a little milk or flour if needed to adjust the consistency of dough.
• Gather up pieces of the dough and using your hands, form scones into the size and shape of a traditional triangle shaped scone or shape like an English muffins. Add a tablespoon or two of flour, as needed, to handle dough. Make about 8 scones from the dough.
• Place the shaped scones onto griddle, leaving about 1/4-inch between each scone. Turn the burner down to a little lower than what you would use for pancakes. Cook about 5 to 7 minutes on each side to brown the tops and bottoms. 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.

CURRANT GRIDDLE SCONES

Steps:

• Combine the first 4 (dry) ingredients in a mixing bowl and stir together. Work the margarine into the flour mixture with a pastry blender or the tines of a fork until the mixture resembles coarse crumbs.
• Add enough rice milk to hold the dough together, working it together with your hands. Work the currants and walnuts in with your hands, then turn the dough out onto a well-floured board and knead briefly.
• Form the dough into a ball, then roll out to a thickness of about 1/4 inch. Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass. Gather up any leftover dough, roll out, and cut until all the dough has been used up.
• Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray. Cook the scones over medium heat or until golden brown on both sides. Cool on a rack and serve warm.
• Nutrition Information
• Per scone:
• Calories: 204
• Total fat: 7g
• Protein: 4g
• Fiber: 7g
• Carbohydrate: 33g
• Cholesterol: 0mg
• Sodium: 120mg

GIRDLE SCONES

Steps:

• Process flour, salt and butter in food processor.
• Add sugar, mixed spice and sultanas; process again.
• Add egg and milk, and process to make a stiff dough. Add more milk if needed.
• Roll out (with flour as necessary) to 1 cm. Cut into rounds.
• Fry with a little oil or butter, starting on a medium heat down to low, for around 5 minutes per side until golden brown.