Griddle Scones

2015-03-09

Cuisine: American

These have wonderful golden crust with a soft tender interior which baked one never seem to achieve. This recipe serves 8

Ingredients

2 cups all purpose flour plus additional for dusting Wheat flour, white, all-purpose, enriched, unbleached
1 tsp baking soda Leavening agents, baking soda
1 tsp cream of tartar Leavening agents, cream of tartar
3/4 tsp salt Salt, table
3/4 cup well shaken buttermilk
1/2 stick (1/4c) unsalted butter, melted Butter, without salt

Method

Step 1

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 mins. Increase heat to moderately low and cook until scones are puffed and undersides are golden brown and cooked through ( watch scones closely, and adjust heat as needed so they cook through but do not burn) 7-8 mins. ( Cut one open to check for doneness) Transfer to a rack and cool to warm, 3-4 minsheat 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 mins. Increase heat to moderately low and cook until scones are puffed and undersides are golden brown and cooked through ( watch scones closely, and adjust heat as needed so they cook through but do not burn) 7-8 mins. ( Cut one open to check for doneness) Transfer to a rack and cool to warm, 3-4 minsheat 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 mins. Increase heat to moderately low and cook until scones are puffed and undersides are golden brown and cooked through ( watch scones closely, and adjust heat as needed so they cook through but do not burn) 7-8 mins. ( Cut one open to check for doneness) Transfer to a rack and cool to warm, 3-4 mins

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