Unlike oven-baked versions, griddle-cooked scones get a wonderful golden crust, which is a delicious contrast to the soft, tender interior.
Active time: 35 min Start to finish: 35 min
Recipe information
Yield
Makes 8 scones
Ingredients
2
1
1
3
3
1
Need to make a substitution?
Preparation
Step 1
Sift together flour, baking soda, cream of tartar, and salt into a bowl. Stir together buttermilk and butter in a small bowl with a fork, then add to dry ingredients and stir just until a soft dough forms.
Step 2
Turn out dough onto a lightly floured surface. Divide dough in half and knead each half 3 or 4 times. Pat each half 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. Working in 2 batches if griddle is small, lightly dust both sides of each scone with flour, shaking off excess, and cook scones over low heat, undisturbed, 3 minutes. Increase heat to moderately low and cook until scones are puffed and undersides are golden brown, about 5 minutes more. Turn scones over and cook until golden brown and cooked through (watch scones closely and adjust heat as needed so they cook through but do not burn), 7 to 8 minutes (cut one scone open to check for doneness).
Step 4
Transfer to a rack and cool to warm, 3 to 4 minutes.