* Exported from MasterCook *
(Bread), Griddle Scones
Recipe By :
Serving Size : 8 Preparation Time :0:35
Categories : Bread-Bakers Mailing List Breads
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour -- plus additional for dusting
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup buttermilk -- well-shaken
1/4 cup unsalted butter -- (1/2 stick), melted
Special Equipment:
A well seasoned cast-iron griddle or skillet
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" round (1/2"
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.
Description:
"Unlike oven-baked versions, griddle cooked scones get a
wonderful golden crust, which is a delicious contrast to the soft,
tender interior."
Source:
"Gourmet, April 2003"
Start to Finish Time:
"0:35"
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Per Serving (excluding unknown items): 175 Calories; 6g Fat (32.5%
calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber;
16mg Cholesterol; 250mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Fruit; 0 Non-Fat Milk; 1 Fat.
Serving Ideas : Accompaniments: softened butter and jam