Griddle Scones

Canadian all purpose flour is very hard; the American equilvant is bread flour. This recipe comes from the town of Fergus, Ontario. A griddle is a large cast iron pan.

• Ready In: 30 mins
• Serves: 24
• Yields: 24 biscuits

Ingredients

• 3 1⁄2 cups all-purpose flour
• 1⁄4 cup shortening or 1⁄4 cup  lard
• 6  tablespoons baking powder
• 1  egg
• 1  teaspoon salt
• 1 1⁄2 cups milk
• 1  tablespoon granulated sugar

Directions

1. Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot. (To test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the pan is hot enough.).
2. Meanwhile in a large mixing bowl, stir flour, baking powder, salt and sugar; with fingertips, rub in shortening or lard until crumbly.
3. Whisk egg with 1 cup of the milk.
4. Make a well in the centre of the dry ingredients; pour in the liquid. With wooden spoon, stir to make soft, but not sticky dough, adding more milk as needed.
5. Turn out onto floured board, knead 3 or 4 times. Pat or roll to no more than 1/4 - 1/2 inch.
6. With a sharp knife, cut into small triangles.
7. Place a few at a time on pan; cook, rotating scones occasionally for 5 to 6 minutes or until bottoms are browned.
8. Serve hot.