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Griddle Scones

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“Canadian all purpose flour is very hard; the American equilvant is bread flour. This recipe comes from the town of Fergus, Ontario. A griddle is a large cast iron pan.”
24 biscuits

Ingredients Nutrition


  1. Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot. (To test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the pan is hot enough.).
  2. Meanwhile in a large mixing bowl, stir flour, baking powder, salt and sugar; with fingertips, rub in shortening or lard until crumbly.
  3. Whisk egg with 1 cup of the milk.
  4. Make a well in the centre of the dry ingredients; pour in the liquid. With wooden spoon, stir to make soft, but not sticky dough, adding more milk as needed.
  5. Turn out onto floured board, knead 3 or 4 times. Pat or roll to no more than 1/4 - 1/2 inch.
  6. With a sharp knife, cut into small triangles.
  7. Place a few at a time on pan; cook, rotating scones occasionally for 5 to 6 minutes or until bottoms are browned.
  8. Serve hot.

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