This recipe comes from An American Family Cooks, my family cookbook which is published by Rizzoli. I will, from time to time, share recipes from the book. If you enjoy them and would like more, the book can be ordered from your local bookstore, Barnes and Noble, or Amazon.
This is my oldest family recipe. Unfortunately I did not know my mom’s mother who brought the recipe with her from Scotland where it had been taught to her by her Aunt Ann. The recipe card still reads “Gram’s Aunt Ann.” These scones would not be recognizable as such in modern bakeries that bake giant, fluffy fruit-filled mounds called scones. Most scones today have absolutely no relation to these flat, griddled gems which are somewhere between pancakes and biscuits. In fact, the recipe card says “Have griddle same heat as for pancakes and fry on a dry griddle.” They should be eaten hot off the griddle with sweet butter and homemade jam.
3 cups all-purpose flour
1 teaspoon baking powder
1 scant teaspoon baking soda
Sugar to taste
Salt to taste
2 tablespoons butter
Enough buttermilk to make a soft dough, usually about 1 cup
Combine the flour, baking powder, and baking soda in a medium mixing bowl. Add the sugar and salt – I use about 2 tablespoons sugar and no more than ¼ teaspoon salt. Cut in the butter using your fingertips.
Slowly add the buttermilk, beating with a wooden spoon until a soft dough forms.
Lightly flour a clean work surface.
Scrape the dough onto the work surface and divide it in half. Pat each half into a fairly neat circle about ¼-inch thick and then cut each circle into 6 wedges.
Heat the griddle over low heat until very hot.
When hot, add the scones, a few at a time, and cook for 3 minutes to just set. Then, increase the heat slightly and cook for another 4 minutes or until the dough begins to puff up a bit and the underside has begun to color. Using a spatula, turn and cook for an additional 6 minutes or until golden brown and cooked through. Watch carefully, adjusting the heat as necessary, to keep the scones from burning.
Remove from the heat and serve hot with butter and jam.