Griddle Scones With Raisins

Scottish cooks prepare scones in many ways, such as with golden syrup or treacle. American cooks can also bake them in the oven as one would prepare biscuits. However, the texture is slightly different and not as crusty as the griddle-cooked scones. Some Scottish cooks prefer not to roll out the dough, but grab off small amounts of dough. shape the dough by pressing into triangle or diamond shapes on a lightly floured board and then toss the scones from one hand to the other to shake off excess flour before baking on the griddle.

• Ready In: 20 mins
• Serves: 8
• Yields: 8 scones

Ingredients

• 2  cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon table salt
• 2  tablespoons granulated sugar
• 4  tablespoons butter, softened
• 1⁄4 cup raisins
• 2⁄3 cup  whole milk
• 2  tablespoons shortening

Directions

1. Add flour, baking powder, baking soda and salt to a mixing bowl. Mix dry ingredients well with a whisk or fork. Using a whisk or fork, cut butter into flour mixture until it resembles coarse meal with a few slightly larger butter lumps. Stir in raisins.
2. Heat a griddle or 10-inch cast iron skillet as if you were making pancakes. Add a tablespoon or two of shortening or cooking oil to coat the surface of the griddle.
3. Make a well in the center of dry mixture and pour in milk. Stir the ingredients together with a fork into a soft, slightly wet clump of dough. Add a little milk or flour if needed to adjust the consistency of dough.
4. Gather up pieces of the dough and using your hands, form scones into the size and shape of a traditional triangle shaped scone or shape like an English muffins. Add a tablespoon or two of flour, as needed, to handle dough. Make about 8 scones from the dough.
5. Place the shaped scones onto griddle, leaving about 1/4-inch between each scone. Turn the burner down to a little lower than what you would use for pancakes. Cook about 5 to 7 minutes on each side to brown the tops and bottoms. Press on middle of scone to test for doneness. The sides should look dry and no batter should ooze out when scone is pressed down upon. The finished scone color should be golden to dark brown. Total cooking time about 10 to 14 minutes.