Best 2 Currant Griddle Scones Recipes

Currant griddle scones are a delicious and versatile breakfast or snack option that can be easily made at home. With their soft and fluffy texture, sweet and tangy flavor, and crispy exterior, these scones are sure to be a hit with your family and friends. Whether you prefer them plain or topped with your favorite jam, butter, or fruit, currant griddle scones are a delectable treat that can be enjoyed any time of day.

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WELSH CAKES (CURRANT ROUND GRIDDLE BUTTER SCONES)

Welsh Cakes (Currant Round Griddle Butter Scones) image

In Welsh, the word for griddle in planc. In Welsh houses, food was traditionally cooked over an open fire, either in a large pot or on iron planc set over the coals. A cast iron or other heavy skillet on your stove top is a successful substitute for cooking these scone like griddle cakes. The heat must be moderate so the cakes have time to cook through before the outside gets too crisp. They're also easy to make over a campfire, as long as you place the skillet over coals or at a distance from the flame so it doesn't get too hot.

Provided by Olha7397

Categories Scones

Time 25m

Yield 12 cakes

Number Of Ingredients 11

Ingredients

12 tablespoons cool unsalted butter (1 1/2 sticks)
1 1/2-2 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt (scant if using salted butter)
1 pinch ground nutmeg
1/8 teaspoon ground black pepper
1/8 teaspoon cinnamon
1/8 teaspoon powdered ginger
1 pinch ground cloves
1/2 cup currants
2 extra large eggs

Steps:

BY HAND: Cut the butter into small pieces. Place 1 1/2 cups of the flour in a bowl. Add the butter and cut with a knife or a pastry cutter to blend together into the texture of coarse meal.
USING A FOOD PROCESSOR: Cut the butter into several chunks, place in a processor bowl with 1 1/2 cups flour, and process to the texture of coarse meal; turn out into a bowl.
Add the sugar, salt, spices, and currants to the flour mixture and stir to mix. Break the eggs into a bowl and beat briefly with a fork to blend, then add to the mixture. Turn and stir to moisten so it comes together as a firm, moist dough.
Turn the dough out onto a lightly floured surface and flatten under you palms, or use a lightly floured rolling pin to roll it out to about 1/4 inch thick. Use a round 3-inch cookie cutter to cut out cakes. You should be able to get 12 or 13 from the dough.
Heat a heavy skillet over medium heat. When it is hot, rub the cooking surface with a lightly buttered paper towel, then lower the heat to medium low. Wait several minutes, then place 3 or 4 rounds top side down in the skillet and cook for about 2 minutes. Flip them over and cook on the other side for 3 minutes. Both sides will be touched with brown and a little black; the cakes will have risen a little, and their sides will still be moist looking.
Turn back over and cook on the first side for another minute or so. Lift out and onto a rack to cool and set for 10 minutes or more before eating. Cook the remaining cakes the same way. (If you have two skillets, once you're comfortable with the timing, you can work with both.) Makes about 12 currant dotted, round butter rich scones. 3 to 3 1/2 inches across.
Home Baking.

CURRANT GRIDDLE SCONES

Currant Griddle Scones image

Categories Cookies Side Currant Summer Pastry

Yield makes 8

Number Of Ingredients 8

Ingredients

1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 cup natural granulated sugar
1/4 cup nonhydrogenated margarine, softened
1/4 cup rice milk, or as needed
2/3 cup dried currants
1/4 cup finely chopped walnuts

Steps:

Combine the first 4 (dry) ingredients in a mixing bowl and stir together. Work the margarine into the flour mixture with a pastry blender or the tines of a fork until the mixture resembles coarse crumbs.
Add enough rice milk to hold the dough together, working it together with your hands. Work the currants and walnuts in with your hands, then turn the dough out onto a well-floured board and knead briefly.
Form the dough into a ball, then roll out to a thickness of about 1/4 inch. Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass. Gather up any leftover dough, roll out, and cut until all the dough has been used up.
Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray. Cook the scones over medium heat or until golden brown on both sides. Cool on a rack and serve warm.
Nutrition Information
Per scone:
Calories: 204
Total fat: 7g
Protein: 4g
Fiber: 7g
Carbohydrate: 33g
Cholesterol: 0mg
Sodium: 120mg

Tips:

Use cold butter: Cold butter will help to create flaky layers in your scones.
Don't overwork the dough: Overworking the dough will make your scones tough.
Use a light touch when mixing the dough: A light touch will help to prevent the scones from becoming dense.
Chill the dough before baking: Chilling the dough will help the scones to hold their shape better.
Bake the scones in a hot oven: A hot oven will help the scones to rise quickly and evenly.
Don't overbake the scones: Overbaking the scones will make them dry and crumbly.
Serve the scones warm: Scones are best served warm, fresh out of the oven.

Conclusion:

Currant griddle scones are a delicious and easy-to-make breakfast treat. They are perfect for a lazy weekend morning or a quick snack. With just a few simple ingredients, you can have a batch of fluffy, golden brown scones that are sure to please everyone. So next time you're looking for a tasty and satisfying breakfast or snack, give currant griddle scones a try.