"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Griddle Scans (Not Scones!) Recipe

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This recipe for Griddle Scans (Not Scones!), by , is from The Regan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peg Regan
Added: Saturday, April 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 c all purpose flour
1/3 c Crisco shortning
1 c butter milk
1 t baking soda
1/2 t salt

Directions:
Directions:
Mix dry ingredients in a large mixing bowl. Add shortning and cut into the flour until small beads are formed. Add butter milk and stir until all dry ingredients are combined with the wet. Do not over work the dough.

Heat a dry griddle on medium-low heat.

Using extra flour as needed to handle the dough, make 3 inch ball of dough. Place on the hot dry griddle and pat gently into a 6-7 in round; about 1/2 inch thick. Using spatula with flour coating the edge, make cross marks in the dough dividing into 4 quarters. Cook until scan begins to brown and rise, turn over and continue on medium-low heat until golden brown and dough has risen to about 1 inch thick.

Double recipe as needed

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Serve warm with butter and raspberry preserves - and of course a nice cup of tea.

 

 

 

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