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Griddle Scone

The ‘Griddle Scones’ is type of ‘Scone’ from Scotland, which is a British quick bread generally made from wheat, barley or oatmeal. It also contains baking powder as a ‘leavening agent’. The Griddle Scones recipe is done by frying the scone on griddle or pan rather than baking it. It is often referred as ‘Girdle Scones’ in Scotland, since in the Scottish language a griddle is known as ‘Girdle’. The Griddle Scones are mostly made in a triangular or quadrant shape and is often served with butter, jam, and cream. There are varieties of Scones available around the world and it is mostly popular in the United Kingdom, the United States, Canada, Australia, New Zealand, and Ireland.

 

Origin of Griddle Scones
The records of Griddles Scones recipe have appeared since 1513, but the recipe with the ingredient Baking Powder came into existence by the mid 19th century. The first types of Griddle Scones were mostly round and flat, mostly in the form of flat cake. Later it became the popular in the leavened form where it was given a triangular or quadrant shape.

 

Ingredients used and popular method of preparing Griddle Scones
The traditional Griddle Scones includes - Plain flour, butter, bicarbonate of soda, baking powder, cream of tartar, egg, and milk. To prepare the Griddle Scones, the plain flour, bicarbonate soda, tartar cream, and the baking powder is mixed in a bowl. Once the ingredients are mixed well, add butter to the mixture to make it crumbly. The egg and milk is whisked in another bowl and added to the flour mixture. Once the dough is prepared, it is cut into triangular shape and placed on the griddle. Once the dough turns in brown on both sides, it is ready to be served.