Ainsley Harriott’s tea-time griddled scones

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!

Ainsley Harriott

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

Ainsley Harriott's tea-time griddled scones

How to make your tea-time griddled scones

  1.  Sift the flour and salt into a bowl and then rub in 50g (2oz) of the butter until the mixture looks like fine breadcrumbs.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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