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“Scones were originally baked on a griddle. Although the dough must be softer and the scones thinner in order to cook through on the griddle, they are served from a basket with butter, jam, or confectioners sugar. They are very similar to pancakes but you may pick them up with your fingers and eat them. Sometimes I have them with soup as a bread.”
READY IN:
35mins
YIELD:
8 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl combine flour, baking soda, cream of tartar, sugar, and salt.
  2. With a pastry blender cut in the butter till mixture resembles coarse crumbs.
  3. Add buttermilk and egg to above and mix lightly till mixtures forms a soft dough.
  4. Heat griddle with a tad of shortening.
  5. Drop dough by heaping tablespoons to make 3 or 4 scones; with the back of a spoon, spread dough into a flattened 3" round (to be repeated when these are done).
  6. Cook till golden brown on remaining side and center seems firm when gently pressed.
  7. Remove and keep warm till all the scones are baked.
  8. Serve warm with butter and jam or lemon curd.
  9. ORIGINALLY: An ungreased griddle was used, however, a lightly greased one is suggested unless you have a well-seasoned one.

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