Brown Griddle Scones Recipes

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.

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.

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.

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.

Steps:

• Place potatoes in a small saucepan; cover with cold water, and bring to a boil over high heat. Cook until very tender, about 12 minutes. Drain; transfer to a medium bowl. Using a potato ricer or a food mill, mash potatoes (you should have 5 cups mashed). Add melted butter, flour, and salt. Stir, using a wooden spoon, until dough comes together. Transfer to a clean work surface; knead until smooth, being careful not to overwork the dough.
• Heat a griddle over medium heat. Roll out dough to 3/4-inch thickness on a lightly floured surface. Using a 2 1/2-inch cookie cutter, cut out rounds, and prick with a fork. Lightly butter griddle; cook scones in batches until golden brown, about 5 minutes per side. Transfer to a clean kitchen towel, keeping scones covered while cooking remaining scones. Serve warm with butter and jam, if desired.

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.

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.