This is a minor variation on a Scottish griddle scones recipe that I came across via Tastespotting. The result is rather interesting because these are halfway between a pancake and a scone. I liked them and if you're in the mood for scones and don't want to use your oven or if you're in the mood for pancakes but don't have any syrup, these are really quite nice and they can be whipped up very fast.
Whole Wheat Griddle Scones
- 1 cup whole wheat flour
- 2 tsp. baking powder
- 1 1/2 tbsp of butter or margarine (I used reduced fat spread)
- 1/4 tsp. salt
- 3 packets Splenda (or use 1 tbsp. sugar)
- cinnamon (about 1/4-12 tsp.)
- 1/2 tsp. vanilla
- 1/2 cup of milk with 1 tbsp. vinegar added
Cook the scones in a buttered skillet over medium-high heat until browned on both sides. You should flip them when they appear a bit dry about halfway up the sides.
I wasn't such a great fan of these when fresh (likely because of the whole wheat flour which improves in texture overnight after the moisture balances out), but I froze the remaining ones and then wrapped them in foil and heated them in the toaster oven over the next few days. Having one split open with yogurt and apricot fruit spread was delicious. I don't know why, but the yogurt really did something for them which margarine and jam alone did not.
by Shari (Orchid64)