Of course these scones can be baked at 220°C/425°F/gas 7 for 10–12 minutes until well risen and cooked through, but as their name implies, you can also cook them on a griddle. Here I’ve served them with butter and homemade jam, but of course they would be delicious with clotted cream . . . yum!
Ingredients you’ll need (makes 8)
- 225g (8oz) self-raising flour, plus extra for dusting
- 100g (4oz) butter, plus extra for spreading
- 50g (2oz) golden caster sugar
- 1 egg, beaten
- 2 tablespoons milk
- a pinch of salt
How to make your tea-time griddled scones
- Sift the flour and salt into a bowl and then rub in 50g (2oz) of the butter until the mixture looks like fine breadcrumbs.
- Stir the sugar into the flour mixture, then make a well in the centre and add the egg and the milk. Gradually mix together until you have achieved a soft dough.
- Lightly dust the work surface with flour and turn out the dough. Roll out to a thickness of about 1cm (1/2 inch). Stamp out the scones with a 6cm (21/2 inch) fluted pastry cutter. Gather up the trimmings and knead lightly into a ball, then roll out again and stamp out more scones until you have eight in total.
- Heat a flat griddle or large frying pan over a medium heat. Melt a knob of butter and then add a batch of scones, the number will depend on the size of your pan. Cook for about 5 minutes on each side until cooked through and golden brown. Set aside on a wire rack to cool while you cook the remainder.
- Split the cooked scones and spread with butter and a good dollop of jam if you wish, then arrange on plates to serve.
This recipe was taken from Ainsley Harriott’s “Just Five Ingredients” published by BBC Books.