Grandma skinner's griddle scones
16 scones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 1½ | teaspoon | Salt |
| 1½ | teaspoon | Baking Soda |
| 1½ | teaspoon | Cream of Tartar |
| 1 | teaspoon | Sugar |
| 1 | tablespoon | Butter |
| 1½ | cup | Buttermilk |
Directions
Sift all of the dry ingredients together into a bowl. By hand, rub the butter into the flour, making small cornmeal-like granules. Add buttermilk all at once. Working quickly but gently, mix with a dinner knife (spoons overwork the dough, making a tough scone) until the dough is just barely mixed. Add a little more buttermilk if necessary, but don't make the dough sticky.
Divide the dough into quarters. On a floured board, roll out each quarter into a circle ¼" thick. Cut each circle into quarters. Bake the scones in batches on a medium-hot (350øF) lightly greased griddle for a few minutes, until lightly golden. Turn and cook the other side. Now brown all the edges in turn by standing the triangles up and leaning them against each other for about 30 seconds. As the scones come off the griddle, cool in a tea towel until ready to use.
Source: Medford Mail Tribune, 12 June 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA