Recipe saved from an elderly woman’s mind
Makes 36 to 40 scones
My wife’s mother is of Italian descent and she is a spry 93 years young. However, back in the day, she married a Scotsman named McKinley. And Mr. McKinley’s mother made these wonderful griddle scones for my wife while she was growing up. Grandma McKinley taught her daughter-in-law how to make these griddle scones and she taught my wife.
Trouble is that the recipe was not written down. If you asked how they were made, you would just get something like: dump some flour in a big bowl, add a pinch of this and a handful of that followed by just enough buttermilk. Then bake on a griddle until done.
Well, that will never do for a recipe in this day and age.
So, we had my wife’s mother make these griddle scones while we measured everything as she was putting it into the bowl. And thus, this recipe has been saved for posterity.
And that’s a very good thing, because these are such a treat that everyone should know how to make them. They are especially good fresh off the griddle with a slice of cheese added and run under the broiler to melt the cheese. Or, toast them.
Hummmmmmm good either way.
These griddle scones are easy to make and the recipe makes lots of scones. We bake them on an aluminum griddle that spans two burners, but, an electric griddle would work, too.
6 cups all-purpose flour (30 oz)
1 cup all-purpose four (5 oz) for countertop
1 cup granulated sugar (7 oz)
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable shortening at room temperature
2 to 2-1/2 cups cold buttermilk
- Preheat griddle to medium low.
- In a large bowl, whisk together flour, sugar, baking soda, and baking powder.
- Add the vegetable shortening (we use Crisco) to the bowl and using a pastry blender or your hands (Mrs. McKinley uses her hands) blend the flour mixture and fat together to form pea-sized clumps.
- Make a well in the middle of the flour/fat mixture and pour in two cups of buttermilk.
- Gently fold the mixture together to form shaggy mass that is slightly wet and sticky. Do not over mix. Add more butter milk if the mixture is too dry and more flour if it is too sticky. Note: Sticky is good, because in the next step you are going to use a lot of flour to roll out the dough.
- Spread about one cup of flour on the countertop.
- Divide the dough into 8 to 10 equal balls (about 6 ounces each) and place the balls on the counter top.
- Sprinkle flour over the top of each dough ball.
- Taking one dough ball at a time, flour a rolling pin and roll out the ball into a circle about 1/8- to 1/4-inch thick (see rolling sticks here). My wife likes these thicker so we generally roll them out to 1/4-inch thick.
- Cut each circle into four triangular pieces.
- Place on the griddle and bake for 3 to 4 minutes per side. Watch carefully to make sure they do not burn. Each side should be golden brown. Adjust the heat as necessary.
- Repeat with each dough ball.
- Place cooked scones on a wire rack to cool.
- Serve warm, toasted, or broiled with cheese.
Store in a Ziploc plastic bag for up to five days. These also freeze very well. However, they never seem to make it to the freezer in my house.