Griddled Scones

Caraway seeds add a distinctive flavour to Merrilees Parker's recipe for a traditional baked treat, served with lashings of butter
By Merrilees Parker
Griddled Scones
  • Rating:
  • Serves: Makes 4 large scones
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 225 g plain flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp caster sugar
  • 1 tsp caraway or fennel seeds
  • 1 small egg
  • 300 ml buttermilk
  • lots of butter, to serve


1. Sift the flour, salt, baking powder and sugar into a large mixing bowl then mix in the caraway or fennel seeds.

2. Whisk the egg into the buttermilk.

3. Make a well in the middle of the flour mixture. Slowly pour in the buttermilk mixture and quickly bring the ingredients together with a scoop of your hands.

4. Gently knead the mixture to form a soft dough. Place onto a lightly floured surface.

5. Shape into a round and pat down to a height of 2.5cm, then cut into four even-sized portions.

6. Heat a flat griddle pan until hot. Place the dough portions on the griddle and reduce the heat to medium. Cook on each side for 7-8 minutes.

7. Alternately, preheat the oven to 220°C/gas 7, place the dough portions on a baking sheet and bake for 15 minutes.

8. Serve warm from the oven with lots of butter.

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