Let us Cook: Authentic Gran-Style Griddle Scones

Some scents are comfortable, familiar, and gentle; they envelop your memories like a woolen shawl. I associate the scent with freshly baked scones. Warm, golden, butter-slicked slices that were more about being there than being flawless. The whole home changed when Gran cooked them. It was a ritual, not simply baking.

I can still clearly recall the ritual. The smell of flour, butter, and something toasted and sweet curling around the air would hit me as soon as I walked in from the garden or school. You had to stay close, but Gran would always make enough for anyone who happened to wander in. The purpose of these scones was not to wait. They were designed to be slathered with warm salted butter and syrup, which would melt together and fall over your palms. Never did anyone eat just one. Before anyone saw, you tore a piece, wiped away every glistening residue, and reached for another.

No recipe was ever written down. A little bit of this, a little bit of that, and what I now believe was more gut feeling than math. Nevertheless, I observed her frequently enough—leaning against the counter, occasionally being sent to the store to retrieve a misplaced egg or a missing bag of flour—that I eventually began to pick up on the cadence of it all. I hoped to summon even a small portion of the warmth she was able to infuse into everything she did when I stood at the same stove with the same hefty griddle years later.

Here it is, then. As far as I can recall, Gran's griddle scones. A decent hefty frying pan will work if you do not have a griddle. The heart behind the bake is what counts most, and if the wind is blowing in the right direction, the smell can even drift out your window the way it did to hers.

 Gran's Recipe for Griddle Scones

550g of self-raising flour is one ingredient.

125g of diced cold butter

Two huge eggs

200 milliliters of full-fat milk

30g of golden caster sugar

One spoonful of thick golden syrup

Real salted butter and extra golden syrup for serving are optional but incredibly pleasant.

Method: How to Make Soul-Hugging Griddle Scones

Get the windows open.

Seriously. Let your neighbors know what is coming up and let the fresh air in. You can not keep these scones to yourself.

Get the dry mix ready.

In a large bowl, sift the flour and mix in the caster sugar. Using your fingertips, start working the cold, diced butter into the flour. The butter is obstinate when cold, so it will take a minute, but persevere. It will eventually have the consistency of soft, sandy breadcrumbs.

Mix the liquid ingredients using a whisk.

Divide the eggs. Beat the whites in a sanitized basin until they are fluffy and have a gentle peak. Whisk once more after adding the yolks. After that, whisk in the milk until everything is combined into a smooth, golden liquid, stir in the golden syrup, and mix again quickly.

Gently mix.

Mix the flour mixture with the wet ingredients. Gently stir with a spoon or your hand until a shaggy dough forms. 

Everything should be floured.

Dust your hands with flour and turn the dough onto a well-floured surface. The scones are sensitive because of the dough's softness and slight stickiness. Lightly form into a round and dust the top with additional flour.

Form the scones.

Pat the dough into a disc that is roughly 10 inches broad and 1.5 cm thick using your hands rather than a rolling pin. 

Depending on how generous you are, cut into 8–10 wedges.

On to the griddle!

Heat your heavy-bottomed skillet or griddle to a medium temperature. Do not crowd the scones; instead, arrange them in a circle. Cook until each wedge is brown, slightly puffed, and has a divine aroma, 3 to 4 minutes per side.

Serve once cooled, or sneak one now.

Once cooked, place them snuggled close together on an upright position and cover with a fresh tea towel. The outside remains delicate as a result. They are great served warm with golden syrup and salted butter, or cooled and toasted later.

Advice, Customs, and a Few Small Secrets

Plan ahead: These scones are excellent when frozen. For a depressing morning rescue, wrap each one separately and store it in the freezer.

Rejuvenate day-old scones by simply placing them in the toaster for a minute or two and then spreading butter on each crumb till it melts.

Take it as your own: Feel free to add a little lemon zest, cinnamon, or even a handful of dried fruit, but remember that Gran never required more.

Conclusion: Why Scones Are More Important Than You May Think

Not all of them are baked items. They are tasty heirlooms that have been handed down with open hearts and calloused hands, sans recipe cards. They taste like a kitchen full of people who loved you enough to make you something from scratch, like coming in from the cold, like childhood.

Therefore, if you create them, do it with a specific person in mind. And you have already made Gran proud if you share a few, whether it is with your neighbor or just the birds on the sill.