Griddle Scones Recipe

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Griddle Scones Recipe

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Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Griddle Scones

Ingredients

1 cup self-rising flour
1 pinch salt
3 tbsp butter or margarine
2/3 cup currants
3/4 tsp groung nutmeg
1 egg
1/3 cup milk

Preparation

Keywords: Scones, sugar free, bread

Preparation time 15 minutes, cooking time about 4 minutes per scone.

Mix the flour and salt together, and rub in the butter until the
mixture resembles fine breadcrumbs.

Stir in the currants and nutmeg, then push the mixture gently to the
sides of the bowl to form a well in the center.

Beat together the egg and milk, and pour into the well in the center
of the flour.

Using a wooden spoon, mix the egg and milk mixture into the flour,
stirring from the center of the bowl and drawing the flour in from
the sides to form a smooth, thick batter. If batter is too thick, add
a little extra milk until it becomes a soft dropping consistency.

Heat a heavy-based frying pan on top of a moderate heat, and grease
with a little butter or oil.

Drop tablespoons of the batter into the hot pan, and cook for 2-3
minutes, or until the bases are set and have turned golden brown.

Turn the scones over and cook on the other side in the same way.

Serve from the pan with sugar-free preserves.

NOTE: These scones freeze well, and can be re-heated by wrapping in a
clean dish towel and standing in a warm oven until they are heated
through.

Source: Sugar Free - Gallery Books ISBN 0 8317 8048 7 Shared by:
Carol Collins 9/92

Servings: 6