Singin Hinnies Northumbrian Tea Time Griddle Cakesscones Recipes

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

Griddle Scones image

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

Ingredients

2 cups flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup butter (chilled and cut in pieces)
1 1/4 cups buttermilk
1 large egg (beaten)

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

Griddle Scones image

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

Ingredients

3 1/2 cups all-purpose flour
1/4 cup shortening or 1/4 cup lard
6 tablespoons baking powder
1 egg
1 teaspoon salt
1 1/2 cups milk
1 tablespoon granulated sugar

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In a mixing bowl, combine the flour, bicarbonate of soda, cream of tartar and salt. Rub in the butter and lard using your fingertips until the mixture resembles fine breadcrumbs. (You can pulse the whole lot in a food processor if you prefer, but the mixing-by-hand method is more traditional.)
Stir in the raisins or currants, then add enough milk to form a scone-like dough. Use your hands to bring it together into a ball. Tip the dough onto a floured board, then knead 2 or 3 times until smooth.
Roll out the dough into a round about 1.5cm thick, then use a 5cm cutter to stamp out discs, re-rolling the trimmings as necessary. You can freeze the uncooked cakes at this point for up to 3 months, then defrost and finish the recipe.
Grease a heavy-based frying pan, skillet or flat griddle iron with a thin layer of the oil or butter, then set over a low heat. Fry the cakes in batches for around 5 minutes on each side until golden. Transfer to a wire rack to cool a little, then top with butter and/or jam and serve while still warm.

Singin Hinnies Northumbrian Tea Time Griddle Cakesscones Recipes

GRIDDLE SCONES

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.

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