Griddle Scones

1. 1

   Sift together flour, baking soda, cream of tartar, and salt into a bowl.

2. 2

   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.

3. 3

   Turn out dough onto a lightly floured surface.

4. 4

   Divide dough in half and knead each half 3 or 4 times.

5. 5

   Pat each half into a 6-inch round (1/2 inch thick), then cut each round into 4 wedges.

6. 6

   Heat griddle over low heat until hot.

7. 7

   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.

8. 8

   Increase heat to moderately low and cook until scones are puffed and undersides are golden brown, about 5 minutes more.

9. 9

   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).

10. 10

    Transfer to a rack and cool to warm, 3 to 4 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.