Best 2 Currant Griddle Scones Recipes
Indulge in the delightful world of currant griddle scones, a delectable treat that combines the best of both worlds - the crispy exterior of a griddle cake and the fluffy, scone-like interior bursting with juicy currants. These scones are a perfect blend of sweet and tangy flavors, making them an ideal accompaniment to your morning coffee or tea. With variations ranging from classic to indulgent, our collection of currant griddle scone recipes offers something for every palate. From the traditional Scottish recipe to the decadent chocolate chip version, each recipe is carefully crafted to ensure a perfect balance of flavors and textures. So, gather your ingredients, preheat your griddle, and embark on a culinary journey that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
WELSH CAKES (CURRANT ROUND GRIDDLE BUTTER SCONES)
In Welsh, the word for griddle in planc. In Welsh houses, food was traditionally cooked over an open fire, either in a large pot or on iron planc set over the coals. A cast iron or other heavy skillet on your stove top is a successful substitute for cooking these scone like griddle cakes. The heat must be moderate so the cakes have time to cook through before the outside gets too crisp. They're also easy to make over a campfire, as long as you place the skillet over coals or at a distance from the flame so it doesn't get too hot.
Provided by Olha7397
Categories Scones
Time 25m
Yield 12 cakes
Number Of Ingredients 11
Steps:
- BY HAND: Cut the butter into small pieces. Place 1 1/2 cups of the flour in a bowl. Add the butter and cut with a knife or a pastry cutter to blend together into the texture of coarse meal.
- USING A FOOD PROCESSOR: Cut the butter into several chunks, place in a processor bowl with 1 1/2 cups flour, and process to the texture of coarse meal; turn out into a bowl.
- Add the sugar, salt, spices, and currants to the flour mixture and stir to mix. Break the eggs into a bowl and beat briefly with a fork to blend, then add to the mixture. Turn and stir to moisten so it comes together as a firm, moist dough.
- Turn the dough out onto a lightly floured surface and flatten under you palms, or use a lightly floured rolling pin to roll it out to about 1/4 inch thick. Use a round 3-inch cookie cutter to cut out cakes. You should be able to get 12 or 13 from the dough.
- Heat a heavy skillet over medium heat. When it is hot, rub the cooking surface with a lightly buttered paper towel, then lower the heat to medium low. Wait several minutes, then place 3 or 4 rounds top side down in the skillet and cook for about 2 minutes. Flip them over and cook on the other side for 3 minutes. Both sides will be touched with brown and a little black; the cakes will have risen a little, and their sides will still be moist looking.
- Turn back over and cook on the first side for another minute or so. Lift out and onto a rack to cool and set for 10 minutes or more before eating. Cook the remaining cakes the same way. (If you have two skillets, once you're comfortable with the timing, you can work with both.) Makes about 12 currant dotted, round butter rich scones. 3 to 3 1/2 inches across.
- Home Baking.
CURRANT GRIDDLE SCONES
Steps:
- Combine the first 4 (dry) ingredients in a mixing bowl and stir together. Work the margarine into the flour mixture with a pastry blender or the tines of a fork until the mixture resembles coarse crumbs.
- Add enough rice milk to hold the dough together, working it together with your hands. Work the currants and walnuts in with your hands, then turn the dough out onto a well-floured board and knead briefly.
- Form the dough into a ball, then roll out to a thickness of about 1/4 inch. Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass. Gather up any leftover dough, roll out, and cut until all the dough has been used up.
- Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray. Cook the scones over medium heat or until golden brown on both sides. Cool on a rack and serve warm.
- Nutrition Information
- Per scone:
- Calories: 204
- Total fat: 7g
- Protein: 4g
- Fiber: 7g
- Carbohydrate: 33g
- Cholesterol: 0mg
- Sodium: 120mg
Tips for Making the Best Currant Griddle Scones:
- Use fresh or frozen currants. Dried currants can be used in a pinch, but fresh or frozen currants will give your scones the best flavor.
- Don't overmix the dough. Overmixing will make your scones tough. Mix the dough just until the ingredients are combined.
- Roll out the dough to a 1/2-inch thickness. This will help ensure that your scones are cooked evenly.
- Use a hot griddle or skillet. A hot griddle or skillet will help your scones cook evenly and prevent them from sticking.
- Cook the scones for 10-12 minutes per side, or until they are golden brown. Keep an eye on the scones to make sure they don't burn.
- Serve the scones warm with butter, jam, or honey.
Conclusion:
Currant griddle scones are a delicious and easy-to-make breakfast or snack. They're perfect for a lazy weekend morning or a quick bite on the go. With a few simple tips, you can make sure your scones turn out perfectly every time. So what are you waiting for? Give this recipe a try today!
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