Griddle Scones

Griddle Scones: A Busy Mom's Quick & Delicious Breakfast

Mornings can be a whirlwind, especially when you're juggling work, kids, and everything in between. Finding time for a wholesome and satisfying breakfast often feels impossible. But what if I told you there's a recipe that's quick, easy, and delivers that comforting taste of homemade scones without the long baking time? Enter the griddle scone – my new best friend in the kitchen.

I've always loved scones. That melt-in-your-mouth texture, the slight sweetness, the perfect accompaniment to a cup of tea or coffee... it's pure bliss. But traditional oven-baked scones require a considerable time commitment, something I rarely have on a busy weekday morning. That's why I've embraced the griddle scone. It's a game-changer!

The beauty of this recipe lies in its simplicity and speed. Forget lengthy proofing times and oven preheating. The griddle scone is ready in under half an hour, making it perfect for those rushed mornings. And the best part? The griddle gives the scones a wonderfully crispy golden crust, a delicious contrast to the soft, fluffy interior. It's honestly the best of both worlds.

My Griddle Scone Experience:

As a working mom of two, my days are a carefully choreographed dance between work deadlines and school pick-ups. Evenings are often packed with homework, dinner preparation, and bedtime stories. Finding time for anything extra feels like a luxury. That's where this recipe becomes invaluable. I can whip up a batch of these griddle scones on a Sunday morning and freeze them for a quick and easy breakfast throughout the week. Simply reheat them in the toaster or even on the griddle for a few seconds to achieve that perfectly crisp exterior again.

The kids absolutely adore them! They're a healthier alternative to processed breakfast pastries, packed with a comforting taste that satisfies even the pickiest eaters. It's become a family favorite, a simple pleasure that brings a sense of normalcy and warmth to our hectic mornings.

I often experiment with flavors. Sometimes I add blueberries or cranberries for a burst of fruity freshness. Other times, a sprinkle of cinnamon adds a touch of warm spice. The possibilities are endless! The basic recipe is incredibly versatile, allowing me to customize it according to my mood and the ingredients I have on hand. That adaptability makes it a staple in my kitchen.

Beyond the Breakfast Table:

These griddle scones aren’t just limited to breakfast. They make a delightful afternoon treat, perfect for a quick snack with a cup of tea or coffee. They're also great for picnics or packed lunches. Their portability and ease of preparation make them ideal for outdoor adventures, whether it's a family outing to the park or a casual camping trip.

This recipe has truly become a cornerstone of my daily life. It's not just about the delicious scones; it's about the convenience and the joy of sharing something homemade with my loved ones. It's a little piece of calm in the midst of the daily chaos, a reminder that even in the busiest of lives, there's always time for simple pleasures and delicious food. The griddle scone isn't just a breakfast item, it's a symbol of efficiency, deliciousness, and love.

Tips & Tricks:

Storage: Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for up to 2 months. Reheat in a toaster or on the griddle until warmed through.

Variations: Feel free to experiment with different add-ins like chocolate chips, nuts, dried fruits, or spices. Get creative and have fun with it!

Make it Ahead: Prepare the dough the night before and refrigerate it. This will save you even more time in the morning.

So, there you have it – my secret weapon for conquering busy mornings and enjoying a delicious, homemade breakfast. Give the griddle scone recipe a try; I guarantee it will become a new favorite in your kitchen too!

Step-by-step

• Sift together flour, baking soda, cream of tartar, and salt into a bowl.
• Stir together buttermilk and butter in a small bowl with a fork, then add to dry ingredients and stir just until a soft dough forms.
• Turn out dough onto a lightly floured surface. Divide dough in half and knead each half 3 or 4 times.
• Pat each half into a 6-inch round (1/2 inch thick), then cut each round into 4 wedges.
• Heat griddle over low heat until hot. Working in 2 batches if griddle is small, lightly dust both sides of each scone with flour, shaking off excess, and cook scones over low heat, undisturbed, 3 minutes.
• Increase heat to moderately low and cook until scones are puffed and undersides are golden brown, about 5 minutes more.
• Turn scones over and cook until golden brown and cooked through (watch scones closely and adjust heat as needed so they cook through but do not burn), 7 to 8 minutes (cut one scone open to check for doneness).
• Transfer to a rack and cool to warm, 3 to 4 minutes.