Unlike oven-baked scones, these are rolled out very thin (about 1/8 inch) and take just a few minutes to puff up and cook until crispy on the outside and biscuit-like on the inside. The recipe instructs that the pan should be heated to "medium hot." We suggest getting the pan hot, turning the heat down to prevent burning, and then cooking just one wedge first get a feel for the right temperature and timing.
A few other notes on ingredients:
• We used self-raising flour, as called for in the recipe, but you could probably use a combination of flour and baking powder.
• Brown sugar may be substituted for muscovado sugar.
• The last time we made them, we didn't have an egg and substituted flax seed (2 tablespoons ground flax + 1/8 teaspoon baking powder + 3 tablespoons water, whisked together). It worked so well that we'll probably continue to go the flax route, as it added some extra nutrition!
Get the recipe:
• Griddle Scones with Honey, from Good Food
Related: Breakfast on the Go: Scones
(Images: Emily Ho)