These Griddle Scones are quick, easy and delicious. They are just begging for a party or celebration and a little 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 it’s because some of them 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 could be any bread made on a griddle. I decided to make a Mardi Gras version of Griddle Scones. They are just begging for a party and since these scones would be perfect for breakfast, we need to get the party started a little early.
Growing up I never had scones, and I thought that they were just a British thing that you have with tea? I didn’t think Americans had teas either. There is a difference according to Cooks Illustrated. Americans typically have more butter and sugar baked into their scones kind of like our biscuits where the Brits like to slather on the butter and jam after they’re baked. They also leave theirs without the add-ins like dried fruit or chocolate chips. What? Let your hair down Brits! Bring on the add-ins! These are party scones after all!Mardi Gras Loving Griddle Scones are quick, easy and delicious and just begging for a party!Click To Tweet
- 2 cups all purpose flour
- 1 tsp cream of tarter
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/8 cup sugar
- 3/4 cup buttermilk milk, soy or almond milk will all work
- 1/4 cup unsalted butter melted
- 1/4 cup dried fruit I used a blend of blueberries, strawberries and cherries
- Colored Sanding sugar optional
- 1/4 cup powdered sugar
- 1 tsp vanilla paste or extract.
- 1 tbsp milk or cream
Sift together flour, cream of tartar, 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 1/2 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 the wedges are golden brown, being careful not to let them burn.
Allow the scones cool 3 or 4 minutes on a cooling rack. Glaze if desired and sprinkle with sanding sugar for Mardi Gras!
Lightly adapted from Epicurious.
I have to admit that they were delicious but would be delicious without all of the add-ins too. Not only that but I’d love to add tea-time to my day. What a lovely idea!