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Griddle scones

115g (4 oz) self-raising flour

1 egg

150ml (¼ pt) milk

1tbsp oil

Butter, jam or syrup for serving




2tbsp dried apricots, 15g (½oz) flaked almonds and 1tsp sugar


Grated zest of an orange, 2tbsp raisins, 1tsp ground cinnamon and 1tsp sugar


115g (4 oz) chopped smoked salmon and few sprigs fresh dill, chopped


115g (4 oz) chopped cooked bacon and few sprigs fresh thyme, chopped



How to make it…


Sift the flour into a bowl and make a well in the centre. Add the egg and half the milk and mix to a thick batter. Stir-in the remaining milk.


Now add the orange zest, raisins, cinnamon and sugar or the apricots, almonds and sugar, or the smoked salmon and dill or the bacon and thyme.


Lightly grease a heavy-based frying pan and place on a medium heat. Once the pan is hot spoon the mixture onto the pan using a tablespoon, spacing the spoonfuls well apart. Hold the spoon vertically for round scones, or horizontally for oval scones.


When bubbles rise to the surface and burst, turn the scones using a palette knife then cook for a further 30 seconds until golden brown.


Lift off, wrap in a folded fresh tea towel and keep warm whilst continuing to cook the rest of the batter. Serve warm with butter, jam or syrup.

s i m o n   b r o w n . t v

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