Bakestone Scones
Not oven scones — these are cooked flat on a hot griddle, the way scones were made before every kitchen had an oven. Soft in the middle, spotted bronze on the outside.
Ingredients
250 g self-raising flour, plus more to dust
60 g salted butter, cold
40 g caster sugar
1 large egg
100 ml whole milk
1 tsp baking powder
Method
- 1
Rub the butter into the flour and baking powder until it looks like fine crumbs. Stir in the sugar.
- 2
Whisk the egg with the milk, then stir into the flour to a soft, slightly sticky dough.
- 3
Turn out on a floured board, pat to 1.5 cm thick and stamp out 6 cm rounds.
- 4
Heat a heavy dry griddle or flat pan to medium. Cook the scones for 4 minutes on each side until bronzed and cooked through.
- 5
Cool briefly on a rack. Split and butter while still warm; serve with honey or jam.
Cook's notes
Too hot a griddle and the outsides scorch before the middles set. Medium heat, steady patience.