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Tattie scones contain a small proportion of flour to a large proportion of potatoes: one traditional recipe calls for two ounces of flour and half an ounce of butter to a pound of potatoes. [2] "Looking like very thin pancakes well browned, but soft, not crisp, and come up warm, in a warm napkin folded like a pocket to hold chestnuts.
The griddle scone (most dialects of English) or girdle scone (Scots and Northumbrian English) is a variety of scone which is baked on a griddle or frying pan rather than in an oven. The flat, buttered tattie (potato) scones at the bottom of this picture are girdle (griddle) scones.
The griddle scone (or "girdle scone" in Scots) is a variety of scone that is cooked on a griddle on the stove top rather than baked in the oven. This usage is also common in New Zealand , where scones of all varieties form an important part of traditional colonial New Zealand cuisine .
Heat oven to 400 degrees F. Mix flours, baking powder, salt, sugar and cinnamon in a medium mixing bowl. Using a pastry cutter or two knives, cut in butter until mix resembles fine meal.
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A singing hinny or singin' hinny is a type of bannock, griddle cake or scone, made in the north of England, especially Northumberland [1] and the coal-mining areas of the North East. [2] In Scotland, they are known as fatty cutties. [3] [4] Hinny is a term of endearment in the dialects of the Newcastle area, often applied to young women and ...
You don't want to over mix the butter when making this recipe. You can use frozen blueberries, raisins, or chocolate chips -- "It's kind of whatever you want," Buddy says.
Heat oven to 425 degrees F. In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in butter using a pastry blender or two knives until mixture resembles a coarse meal.
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