Spiced Griddle Scones
Classic, old-fashioned griddle-baked scones, from before the days when ordinary people could afford ovens.
- Zest the orange. Set the zest aside. Set the rest of the orange in the fridge for another use.
- Put the flour, salt, baking powder and ground spice in a bowl. Combine well with a fork or with your hands. Add the butter, and with a pastry cutter or with your hands work the butter in until the mixture resembles coarse crumbs. Add the raisins, sugar and zest, and stir, then make a well in the centre.
- Start your griddle or frying pan heating with a small amount of fat in it (plain oil, butter or shortening.)
- Beat the egg in a separate bowl. Add the milk to the egg, stir together well with a fork, then pour into the well in your flour mixture and combine. It should make a firm dough. If it looks like more milk is needed to take up all the flour, then add a tidge more at a time. Don't let the dough get gloopy, and don't overmix or knead it.
- Roll the dough out on a floured surface to a thickness of ½ inch (1 cm.) Cut into triangles.
- Cook each scone on the griddle for about 5 minutes each side. When done, the sides should be browned.
- Serve warm or room temperature.
Instead of nutmeg, you can use cinnamon, mace or allspice. If you don't have a griddle, a good sturdy frying pan -- such as a cast iron one -- will do the trick nicely.
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