-
Active Time
45 min
-
Total Time
45 min
Perfectly textured inside and out, these scones truly are the real deal. Just a touch of butter or your favorite jam is all the embellishment they need.
Ingredients
Makes 1 dozen scones
Step 1
Whisk together flour, sugar, baking powder, salt, baking soda, and cream of tartar in a large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk and egg with a fork just until a soft dough forms.
Step 2
Turn out dough onto a lightly floured surface. With lightly floured hands, divide dough into thirds and knead each piece 3 or 4 times. Pat each piece into a 6-inch round (1/2 inch thick), then cut each round into 4 wedges.
Step 3
Heat griddle over low heat until hot, then lightly oil.
Step 4
Working in 2 batches, dust each wedge of dough with flour, patting off excess, then cook over low heat, undisturbed, 3 minutes. Increase heat to medium-low and cook until puffed and undersides are golden-brown, 3 to 5 minutes more. Turn scones over and cook until undersides are golden-brown, 6 to 8 minutes (watch closely; move scones and adjust heat as needed so they cook through without burning). Turn scones on edges and cook until golden-brown, about 1 minute per edge. Cut one scone open to check for doneness.
Step 5
Transfer to a rack and cool to warm. (Lightly oil griddle between batches.)
Leave a Review
Reviews (13)
Back to TopMy great-grandmother was from Inverness. I grew up on these ! I'm so glad to have this recipe, since it was never written down. Now my girls have it !
Plaidkanga
Marcellus, MI
1/25/2019
Very good recipe! I used gluten free flour and replaced buttermilk by half & half. Otherwise I followed what other recipes said: baked the scones for 18 minutes at 375 degres in the oven. It is a success and I can't wait to taste them with butter, jelly or peanut butter.
minivanou
Phoenix, AZ
2/27/2010
a traditional hit!!! The kids loved eating something from their heritage that actually tasted good and was vegetarian safe, tasted even better with butter and jam. The texture was in between a biscuit and what we've come to know of scones, perfect for kids!! not many kids love scones right?? I give it 3 plates and two four forks
adinim
Vermont
11/21/2009
我没有因为我烤烤饼早期er than cooking them on the griddle. (The discussion of authenticity below made me smile--since I'm wealthy enough to afford an oven, surely it is most authentic to go ahead and use it.) The texture was okay, but was definitely more of a biscuit texture than a scone texture. Likewise, the flavor was okay, but unremarkable.
tristangrace
Chicago
3/7/2009
THE BEST low-fat biscuit recipe! I hate to be non-traditional, but I baked mine as per felice123's suggestion.
lucielu
Right now? Columbia, Missouri
5/24/2008
Believe it or not, I adapted this recipe for sweet-free strawberry shortcake. I replaced the 1 cup buttermilk with 1 smushed banana, sour cream, and skim milk . I made flat "cakes" and baked at 375F for 18 minutes (as per felice123's suggestion). It was INSANELY good with fresh, organic strawberries and fat-free organic yogurt!!
lucielu
5/24/2008
Successfully halved this recipe and made six scones on the griddle. Very nice flavor and texture.
Anonymous
Santa Fe
4/8/2008
These are scones as the poor of Scotland would have. They are traditional scones, not biscuits. The point of cooking them on the griddle or stovetop is because only the rich had ovens.
Anonymous
3/23/2008
These are, in fact, not biscuits. They are traditional scottish scones. They are unlike what we now think of as scones, but they are the originals. The point of baking them on the griddle or stove top is that ovens were avaliable only to the rich.
Anonymous
3/23/2008
As the recipe indicates, these are traditional Scottish scones--which often don't contain any sugar at all. Very much like a biscuit.
Anonymous
3/13/2008
These are great biscuits but definately NOT scones. We will actually use this recipe next time we want a good buscuit breakfast. Try them, the're really delicious.
dbauml
Los Angeles
2/24/2008
Excellent scones! My family loved them with apricot preseves. I did not enjoy griddling them so I put them in a 375 oven for about 18 minutes. I like the oven-baked texture even better.
felice123
Ladera Ranch, CA
2/4/2008
Rustic, hearty and easy to make. Flaky and delicious!
bburleigh
West Chester, PA
1/27/2008
