Best Brown Griddle Scones Recipes

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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.

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

GRANNY LEA'S GRIDDLE SCONES



Granny Lea's Griddle Scones image

My husband's Scottish grandmother - Granny Lea - was renowned for her scones. I followed her one day as she made the scones and wrote down the ingredients as best I could. (Sugar for the recipe was 2 handfuls and baking powder are heaping teaspoons.) Granny has been gone for many years, but the scones live on. Hope you will try them.

Provided by MA Blossom

Categories     Breads

Time 40m

Yield 16 large scones

Number Of Ingredients 7

4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1/2 cup milk
1/2 lb margarine

Steps:

  • Sift together flour, sugar, baking powder and salt.
  • Mix together eggs and milk.
  • Cut margarine into dry ingredients.
  • Add wet ingredients, adding more milk if needed to make a stiff dough.
  • Mix well with hands.
  • Divide dough in half.
  • On well-floured board, roll each half into a circle about 8-inches in diameter. Cut each circle into 8 wedges.
  • Place into frying pan (set at 275 degrees if it's electric or on low to medium heat if it's on the range), cover with lid, and cook for 5 to 10 minutes or until golden brown. Turn and bake about 5 minutes more.
  • Enjoy with butter and jam or slice of cheddar cheese.

Nutrition Facts : Calories 246, Fat 12.6, SaturatedFat 2.8, Cholesterol 24.3, Sodium 337.8, Carbohydrate 28.7, Fiber 0.8, Sugar 4.3, Protein 4.4

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.

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

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

SCOTTISH RAISIN GRIDDLE SCONES



Scottish Raisin Griddle Scones image

Wonderful for breakfast! Great for afternoon tea etc. etc. The secret is not to handle the dough too much after adding the buttermilk.

Provided by Bergy

Categories     Scones

Time 30m

Yield 12 Scones

Number Of Ingredients 8

2 cups flour
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup butter or 1/3 cup margarine
3 tablespoons sugar
1/2 cup dark raisin
2/3 cup buttermilk

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.

Nutrition Facts : Calories 157.8, Fat 5.5, SaturatedFat 3.4, Cholesterol 14.1, Sodium 221.2, Carbohydrate 24.9, Fiber 0.8, Sugar 7.4, Protein 2.8

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

STOVE TOP NO BAKE SCOTCH SCONES



Stove Top No Bake Scotch Scones image

Stovetop scotch scones griddle from New Settlement Cookbook sent by Barbaja w. I like the change from being usual oven bake (New Settlement Cookbook)

Provided by barbaja w.

Categories     Scones

Time 25m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 12

1 tablespoon sugar
1 teaspoon cream of tartar
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt (can reduce but not eliminate, needed to rise properly)
1/4 cup butter
1/2 cup buttermilk
raisins
1/4 teaspoon ginger (optional)
powdered sugar (optional)
butter (optional)
honey (optional)

Steps:

  • Must have a griddle if want to be stovetop, but may also try 350°F oven (I don't know how long because I always use griddle).
  • Sift together dry ingredients then cut in butter or lard. Make a hole in the center and pour in buttermilk.
  • Stir until a soft dough mix. Roll out with rolling pin to 1/2 inch thick.
  • Cut into squares and then fry on a hot greased griddle as if pancakes, but will be thicker.
  • Brown both sides or a oven as mentioned above.
  • Serve hot or cold with frosting or powdered sugar. I like butter alone.

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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