Girdle Scones Recipes

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GRIDDLE SCONES WITH HONEY



Griddle scones with honey image

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

200g self-raising flour
½ tsp ground cardamom (about 10 pods, ground)
25g butter
25g light muscovado sugar
1 egg
about milk
butter and a honeycomb or jar of honey, to serve

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



Griddle Scones image

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

4 cups all-purpose flour
¾ teaspoon baking soda
1 tablespoon white sugar
½ teaspoon salt
½ cup shortening or lard
1 tablespoon corn syrup
1 ½ cups buttermilk, or as needed

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

GRIDDLE SCONES



Griddle Scones image

Categories     Bread     Breakfast     Brunch     Bake     Quick & Easy     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 scones

Number Of Ingredients 8

2 cups all-purpose flour plus additional for dusting
1 teaspoon baking soda
1 teaspoon cream of tartar
3/4 teaspoon salt
3/4 cup well-shaken buttermilk
1/2 stick (1/4 cup) unsalted butter, melted
Special equipment: a well-seasoned cast-iron griddle or skillet
Accompaniments: softened butter and jam

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.

CREAM GIRDLE SCONES (STOVE-TOP SCONES)



Cream Girdle Scones (Stove-Top Scones) image

An authentic Scottish scone recipe that's perfect for hot days when you don't want to turn on the oven.

Provided by adapted from a Lofty Peak recipe

Time 25m

Number Of Ingredients 7

8 oz (1 3/4 to 2 cups) sifted, self-raising flour (or all-purpose flour with 2 tsp baking powder)
1 oz (1/8 cup) sugar
1 oz (1/4 stick) butter
4 oz (1/2 cup) milk (I used buttermilk)
1 egg
pinch of salt
2 oz (1/4 cup) raisins, or currants-optional

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.

Nutrition Facts : Calories 369 calories, Carbohydrate 80 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 1 grams fat, Fiber 4 grams fiber, Protein 10 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 scone, Sodium 1013 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

BROWN GRIDDLE SCONES



Brown Griddle Scones image

Make an easy St. Patrick's Day treat with this tasty recipe for Brown Griddle Scones scones from Darina Allen's cookbook "Forgotten Skills of Cooking."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes 14 to 16

Number Of Ingredients 6

1 3/4 cups Irish stone-ground coarse wholemeal or Irish-style wholemeal flour
1/4 cup quick-cooking oats
1/2 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups buttermilk
Clarified Butter

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.

SCOTTISH GIRDLE SCONES



Scottish Girdle Scones image

Girdle, which according to my reading online is what a griddle is called in Scotland, just means the scones are cooked on your cooktop, not baked in the oven. Adapted from Christina's Cucina.

Provided by Laura

Categories     Breakfast     tea time

Number Of Ingredients 8

8 oz AP flour, plus more for rolling out
2 t baking powder
1/8 t fine sea salt
2 T sugar
2 T (1/4 stick; 1 oz) unsalted butter, cold
1/2 cup (4 oz) buttermilk (I prefer full fat for baking)
1 egg
1/4 cup currants*

Steps:

  • Whisk together the flour, baking powder and salt. Set aside.
  • Cube the cold butter and place in a mixer with the sugar. Use a flat beater to combine--don't worry about it being perfect. You are not creaming this until light and fluffy.
  • Add the flour mixture and once again beat to combine.
  • Mix in the currants
  • Whisk together the buttermilk and egg until the egg is thoroughly emulsified into buttermilk. Then add the buttermilk mixture to the mixer bowl and beat until just combined.
  • Remove about half of the dough and pat it into a circle--be sure not to over-handle. Roll to about 3/4 inch thickness, and then use a biscuit cutter to cut into circles. I used a 2-inch diameter circle. Set aside on a platter for cooking. Repeat with remaining dough and when you are down to scraps just make a scone or 2 shaped with your hands that will not be perfect circles. Think of them as the cook's treat!
  • As with pancakes, it may take 1 or 2 scones the first time you make these to get the heat just right for your particular cooktop. Cast iron or enameled cast iron works best. If you are concerned use a little butter to grease the pan (if you use stainless steel, which I do not recommend, you may need a lot of butter which will change the final result). On my induction cooktop medium to slightly below medium heat worked best, although I started at a higher temperature. You will know it is ready when a little flour sprinkled on the surface turns light brown immediately.
  • Cook on the first side until the scone is raised and light brown on the bottom. Flip to cook until light brown on the other side and cooked all the way through. As with pancakes, you may need to slice into your first one to make sure you are getting it right, but after that it will go fast. And after that first one, you can cook more than one at a time, but do not overcrowd them or they will not rise properly or brown.
  • These scones in dough form felt quite heavy and then when they were done they were quite light. My best guess is from water evaporating.
  • Smother in butter and honey and devour immediately. Or take some to the neighbor wrapped in a towel.

GIRDLE SCONES



Girdle scones image

These tasty scones are fried rather than baked. They are quick and easy to make with a food processor.

Provided by Andrew Walbran

Time 30m

Yield Makes 12-15 scones

Number Of Ingredients 8

2 cups self-raising flour
pinch salt
100 g butter, chopped
1/3 cup sugar
1 1/2 tsp mixed spice
2/3 cup sultanas
1 large egg
3-4 tbsp milk

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.

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