Best Stovetop Scones Recipes

STOVE TOP NO BAKE SCOTCH SCONES

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.

SCOTTISH GIRDLE SCONES

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.

STOVETOP SCONES

Steps:

• Preheat a cast iron skillet or griddle over medium-high heat.
• Combine the baking mix, sugar, egg and milk in a medium bowl. Mix gently. Form a ball and knead the dough gently on a floured surface for 5 to 8 strokes, until the dough holds together. Pat or roll the dough to form a 6-inch circle. Cut the dough into 12 wedges.
• Grease pan with shortening. Turn down to medium heat and add the wedges of dough.. Cook for 4 to 5 minutes, adjusting the heat and repositioning the wedges until they're an even pancake-brown. Flip and cook another 3 to 4 minutes.
• Serve with raspberry jam and sweet butter.

GRIDDLE SCONES

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.

MARY HEARTY BYE'S SCOTTISH SCONES

Steps:

• Whisk together flour, sugar, baking powder, salt, baking soda, and cream of tartar in a large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk and egg with a fork just until a soft dough forms.
• Turn out dough onto a lightly floured surface. With lightly floured hands, divide dough into thirds and knead each piece 3 or 4 times. Pat each piece into a 6-inch round (1/2 inch thick), then cut each round into 4 wedges.
• Heat griddle over low heat until hot, then lightly oil.
• Working in 2 batches, dust each wedge of dough with flour, patting off excess, then cook over low heat, undisturbed, 3 minutes. Increase heat to medium-low and cook until puffed and undersides are golden-brown, 3 to 5 minutes more. Turn scones over and cook until undersides are golden-brown, 6 to 8 minutes (watch closely; move scones and adjust heat as needed so they cook through without burning). Turn scones on edges and cook until golden-brown, about 1 minute per edge. Cut one scone open to check for doneness.
• Transfer to a rack and cool to warm. (Lightly oil griddle between batches.)

THE BEST SCONES

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
• Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
• Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.

CLASSIC SCONES WITH JAM & CLOTTED CREAM

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
• Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
• Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
• Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
• Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.