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!
These aren’t the prettiest bread to come 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. This recipe soft and tender with a combination of dried blueberries, cherries, and strawberries.
Don’t have time to make them now? Pin it for later!
Hostess At Heart
Yields 8
These Griddle Scones are quick, easy and delicious. They are just begging for a party or celebration and a little imagination!
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- 2 cups all purpose flour
- 1 teaspoon cream of tarter
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon 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 teaspoon vanilla paste or extract.
- 1 tablespoon milk or cream
Instructions
- 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 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 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 sanding sugar for Mardi Gras!
Notes
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!
Here are a couple more recipes perfect for Mardi Gras!
Shrimp, Duck, and Andouille Gumbo
The Best Slow Cooker Jambalaya with Farro
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