Prep 15 mins
Cook 20 mins
Scones were originally baked on a griddle. Although the dough must be softer and the scones thinner in order to cook through on the griddle, they are served from a basket with butter, jam, or confectioners sugar. They are very similar to pancakes but you may pick them up with your fingers and eat them. Sometimes I have them with soup as a bread.
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon cream of tartar
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
- 1⁄4 cup butter (chilled and cut in pieces)
- 1 1⁄4 cups buttermilk
- 1 large egg (beaten)
- In a large bowl combine flour, baking soda, cream of tartar, sugar, and salt.
- With a pastry blender cut in the butter till mixture resembles coarse crumbs.
- Add buttermilk and egg to above and mix lightly till mixtures forms a soft dough.
- Heat griddle with a tad of shortening.
- Drop dough by heaping tablespoons to make 3 or 4 scones; with the back of a spoon, spread dough into a flattened 3" round (to be repeated when these are done).
- Cook till golden brown on remaining side and center seems firm when gently pressed.
- Remove and keep warm till all the scones are baked.
- Serve warm with butter and jam or lemon curd.
- ORIGINALLY: An ungreased griddle was used, however, a lightly greased one is suggested unless you have a well-seasoned one.