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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Unlike oven-baked versions, griddle-cooked scones get a wonderful golden crust, which is a delicious contrast to the soft, tender interior. Active time: 35 min Start to finish: 35 min Ingredients:
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 |
accompaniments: softened butter and jam |
Directions:
1. 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.
2. 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.
3. 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).
4. Transfer to a rack and cool to warm, 3 to 4 minutes.
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