Griddle Scones With Raisins Recipes

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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

OATMEAL RAISIN SCONES



Oatmeal Raisin Scones image

Relish these scones packed with the flavors of oats and raisins made using Gold Medal® all-purpose flour - a perfect bread recipe.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 10

Number Of Ingredients 11

2 cups Gold Medal™ all-purpose flour
1/2 cup quick-cooking oats
2/3 cup sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 cup cold butter
1 cup raisins
1 cup whipping cream
3 teaspoons vanilla
2 tablespoons sugar
1 tablespoon whipping cream

Steps:

  • Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
  • In large bowl, mix flour, oats, 2/3 cup sugar, 1 1/2 teaspoons of the cinnamon and the baking powder until blended. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in raisins, 1 cup whipping cream and the vanilla with fork until mixture leaves side of bowl and forms a soft dough.
  • On lightly floured surface, knead dough lightly 5 times. On cookie sheet, pat dough with floured hands into 8-inch round. Using sharp knife, cut round into 10 wedges, but do not separate. Mix 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon. Brush dough with 1 tablespoon whipping cream; sprinkle with cinnamon-sugar.
  • Bake 24 to 26 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Serve warm.

Nutrition Facts : Calories 370, Carbohydrate 51 g, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 200 mg

GRIDDLE SCONES



Griddle Scones image

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

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)

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

GRIDDLE SCONES



Griddle Scones image

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

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

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

RAISIN SCONES



Raisin Scones image

Several years ago, my parents went to Scotland, where Mom was born. Mom asked Dad to re-create the scones they had on the trip. Mom agrees eating these is like being back in Scotland!-Art Winter, Trumbull, Connecticut

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1 cup raisins
3/4 cup buttermilk
1 egg white
Additional sugar

Steps:

  • In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.

Nutrition Facts :

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

Taken from the Healthy Cooking Sugar Free Cookbook. The whole fun of these cakes is that they can be eaten directly from the pan in which they are cooked. So gather the family around for a traditional tea-time treat.

Provided by Sam 3

Categories     Scones

Time 19m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup self-raising flour
1/8 teaspoon salt
3 tablespoons butter
2/3 cup currants
3/4 cup nutmeg
1 egg
1/3 cup milk

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.

Nutrition Facts : Calories 398.8, Fat 18.8, SaturatedFat 11.9, Cholesterol 78.6, Sodium 563.7, Carbohydrate 52.6, Fiber 6.9, Sugar 22.4, Protein 7.7

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