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Spiced Griddle Scones

Classic, old-fashioned griddle-baked scones, from before the days when ordinary people could afford ovens.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Quick Breads
Servings 12 scones


  • 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 1/2 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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