Photo by Melody

Dave's Garden Cookbook: Griddle Scones

The 2001 Dave's Garden Cookbook

Griddle Scones

By pebble

Category: Breads, rolls, and pastries

2 cups of flour
A pinch of salt
2 teaspoons of baking powder
1 teaspoon of mixed spice
A pinch of nutmeg
4 oz of cold butter
1/4 cup of sugar
1/2 cup of mixed currants and raisins
1 egg
2 tablespoons of milk

In a large bowl sift the flour, baking powder, salt, mixed spice and nutmeg together. Cut the cold butter into small cubes, and rub the butter into the flour mix, using your fingers or a food processor until the mixture resembles fine breadcrumbs. Add the castor sugar and fruit to the mixture and stir thoroughly. In a separate bowl beat the egg and milk together and pour into the dry ingredients, combining to make a firm dough. On a lightly floured bench or board gently roll or press out the dough until 1 cm / inch thick. Cut out shapes using a round 5 cm / 2 inch cookie cutter. Place the scones on a medium hot greased griddle or heavy based frying pan and cook for about 5 minutes on each side, turning only once until golden brown but still slightly soft in the middle. Serve hot straight from the pan sprinkled with castor sugar or a little butter.

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