CookEat Recipe
Griddle-Browned Sour-Milk Scones
Thick round soda scones browned on both sides of a lightly greased griddle and served hot with butter alongside.
Method
Steps
Step 1
Sift the flour, baking soda and salt together. Heat a heavy griddle over medium heat and grease it very lightly.
Step 2
Pour in one cup of cultured buttermilk, stir briefly, then add only enough more—up to half a cup—to make a soft dough that holds when lifted. Do not pour in liquid merely to meet the book's historical volume.
Step 3
Turn the dough onto a well-floured board, pat or roll about 2.5 cm thick and cut 6 cm rounds. Gather scraps once, without heavy kneading.
Step 4
Cook the rounds on the medium griddle, roughly 5–7 minutes per side, adjusting heat so the outsides brown without burning before the centres set. Break one open to confirm no raw, wet dough remains. Serve hot with optional butter beside the scones.
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