Griddle Scones are quick, easy and delicious. This is a great recipe that is strong enough to add dried fruit or chocolate chips. All you need to add is imagination.
What do you think of Scones? There are a lot of opinions. Some people say they don’t like them. One of those people used to be John. I think some of the ones that we had tried were like dry tasteless biscuits and he just figured that was the norm. That isn’t the case with these Griddle Scones.
This month’s Bread Bakers challenge is hosted by the SpiceRoots. Our theme was to make “Griddle Bread”. This could be any bread made on a griddle. I decided to make a Mardi Gras version of Griddle Scones.
While probably not the most gorgeous bread coming out of my kitchen, we probably enjoyed these Griddle Scones for breakfast as much as any other. They are so easy to make and they can be whipped up quickly. The dough is strong enough to handle additions such as dried fruit or chocolate chips. The slightly sweet flavor can be changed by adding different spices or herbs. The recipe that I put together is so moist and tender. I added a dried fruit combination of blueberries, cherries and strawberries. While delicious, this dough would have been absolutely delicious without it. John gave it two thumbs up!If you are looking for another great Mardi Gras recipe, how about a delicious Gumbo?
- 2 cups all purpose flour
- 1 teaspoon cream of tarter
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ cup sugar
- ¾ cup buttermilk (milk, soy or almond milk will all work)
- ¼ cup unsalted butter, melted
- ¼ cup dried fruit (I used a blend of blueberries, strawberries and cherries)
- Colored Sanding sugar (optional)
- ¼ cup powdered sugar
- 1 teaspoon vanilla paste or extract.
- 1 tablespoon milk or cream
- Sift together flour, cream of tarter, baking soda, salt and cinnamon
- In a separate bowl, combine melted butter, sugar and buttermilk.
- Combine wet ingredients to dry ingredients with a wooden spoon. Add dried fruit if you are using it. Fold dough over about for times.
- Split dough in half. Dust a solid surface with flour. Pat each half into a 6 inch round that is approximately ½ inch thick, and no thicker. Dust each side of the dough with flour and brush off excess. Cut each round into 4 wedges.
- Heat a griddle or pan (I used cast Iron). Cook over low heat for 3 minutes without moving. Increase heat to medium low and cook an additional 5 minutes or until puffed and golden brown. Flip wedges and cook an additional 7 to 8 minutes until wedges are golden brown, being careful not to let them burn.
- Allow to cool 3 or 4 minutes on a cooling rack. Glaze if desired and sprinkle with sandling sugar for Mardi Gras!
As amazing as this recipe is, there are a lot of great recipes from the Bread Bakers group. I hope you will stick around and take a look at their recipes too.
- Amaranth (Rajgira) Paratha from Herbivore Cucina
- Cheese and Potato Gözleme from Cook’s Hideout
- Corn Pancakes from Magnolia Days
- Cornmeal Griddle Cakes from Noshing With The Nolands
- English Muffins from La cocina de Aisha
- Fruity Hemp Seed Pancakes from Cindy’s Recipes and Writings
- Griddle Scones from Hostess At Heart
- Homemade Corn Tortillas from Kylee Cooks
- Lachha Paratha – Indian Layered Flatbread from Sara’s Tasty Buds
- Masala Poli – Spicy Potato Masala Stuffed Poli from I Camp in my Kitchen
- Masala Roti from Sneha’s Recipe
- Paneer Kulchas – Griddle Fried Cottage Cheese Flatbread from Sizzling Tastebuds
- Paruppu Poorana Poli from Gayathri’s Cook Spot
- Peanut Butter and Apple Griddle Cakes from A Day in the Life on the Farm
- Phool Makhana Parathas (Puffed Lotus Seeds Parathas) from Seduce Your Tastebuds
- Saffron Unleavened Bread from Kidsandchic
- Satpadi – Spiced Griddle Bread from Spiceroots
- Scallion Pancakes from A Shaggy Dough Story
- Sourdough English Muffins from Karen’s Kitchen Stories
- Spicy Loli – Breakfast Flatbread from Food Lust People Love
- Spinach and Feta Gözleme from Spill the Spices
- Stacked Apple Arepas from The Schizo Chef
- Staffordshire Oatcakes with a Bacon & Cheese Filling from Ruchik Randhap
- Stove-Top Muffins (Diphaphata) from Wholistic Woman
- Swedish Polar Bread from G’Gina’s Kitchenette
- Vitumbua (Coconut Rice Pancake Balls) from Mayuri’s Jikoni
- Welsh Cakes from Passion Kneaded
- Yeast Raised Chocolate Chocolate Chip Pancakes from Pastry Chef Online
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.