Griddle Scones

Griddle Scones

~These tender scones are a favorite in our house.
Top with lemon curd, fresh whipped cream or your favorite preserve

~These are great for camping

3 1/2 Cups All-purpose quick mix (see post #2 in this thread, on how to make this mixture)
2 eggs (room temp).
2 Tbsp. honey
1/2 C. milk, cream or whipping cream

Place all-purpose quick mix in a bowl.
Mix eggs, honey and milk in separate bowl.
Stir into mix with a fork just until blended (do not overmix!).
Turn dough onto floured surface.
Using 1/3 of the dough at a time,
pat or press mixture into a circle about 1/2" thick.
Cut each circle into 4 or 6 wedges.
Preheat a pan on med.-low heat.
Gently place the wedges on griddle.
Cook until bottoms are lightly browned
and the scones rise slightly (be careful not to burn).
Turn and brown other side. Serve warm

For an extra special treat serve with Devonshire Cream:

Combine 1/2 C. chilled whipping cream and 2 Tbsp. brown sugar in mixer
and beat until stiff peaks form.
Fold in 1/2 C. sour cream.
You can also add 1 C. diced fresh fruit (peaches, strawberries, raspberries).

Griddle Scones w/Devonshire Cream and Raspberries

 

All-Purpose Quick Mix

5 lb. bag flour (20 Cups)
4 C. nonfat dry milk powder or buttermilk powder
3/4 C. baking powder
2 Tbsp. salt
1 Tbsp. cream of tartar
5 C. vegetable shortening

In a large bowl, sift together the dry ingredients. With Pastry blender (or your hands)
cut in shortening until mixture resembles cornmeal in texture. Store in airtight container.

~Use 1/2 whole wheat flour, if desired.
~Cut recipe in 1/2 for smaller households.