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Volume II
August 31, 2003

Pan-Fried Scottish Scones

I am searching for the recipe for Pan-fried Scottish Scones, which contain yeast, and are rolled out thin, then pan-fried. Can you help?



I checked a few Scottish websites to find a fried scone recipe containing yeast to no avail. However, I did find the following authentic Scottish, pan-fried scone recipe that uses baking powder, soda, and cream of tartar for leavening. Hope it will do!

Griddle Scones
8 ounces flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon baking powder
1 ounce butter
1 teaspoon golden syrup
1 teaspoon buttermilk, full cream milk, or sour milk

Tip: To test for the correct heat of the griddle, sprinkle it with a little flour. If the flour browns at once, it is too hot. It should take a few seconds to brown.

Sift the flour into a bowl. Stir in the remaining dry ingredients. Rub in the butter. Add the syrup and sufficient milk and mix with a palette knife to a soft consistency. Turn onto a floured surface and roll quickly and lightly, handling as little as possible, to about 1/4-inch thick. Cut in rounds. Heat the griddle and sprinkle with flour. Place rounds on griddle and brown on both sides, turning once with a slicing or broad knife. Serve freshly baked, spread with butter.


Desi @ DVO

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