Fresh Berry Scones

These aren’t your usual oven-baked scones. This is the traditional Scottish method, cooked entirely on a griddle, the way scones were made before most kitchens had reliable ovens. The technique produces a different texture, a crisper crust and a more pancake-like interior, with fresh blueberries bursting through the dough.

The trick is the “firing” step at the end. Once both flat sides are browned, you stand each scone on its edge along the hottest part of the griddle, rotating to brown every side. This is what cooks them through without burning the outside, an oven-free way to make sure there’s no raw dough in the middle.

Keep the heat at a steady medium. Too hot and the outsides scorch before the centers set. Too cool and the scones turn dry and tough from cooking too long.

Cutting in the shortening with your fingers (not a pastry cutter) lets you feel for the right pebbly texture. You want pea-sized lumps, not a fully blended dough, those lumps are what create the flaky layers.

Pro Tips

• Use a heavy cast-iron griddle for the most even heat distribution, thin pans create hot spots that burn the dough
• Don’t overmix the dough once the milk goes in, a few strokes is plenty, gluten development makes scones tough
• Toss the blueberries in a tablespoon of the flour before folding in to prevent them from staining and breaking up
• Serve split and warm with butter, jam, or cream cheese within an hour of cooking for the best texture

Variations

• Swap blueberries for fresh raspberries, blackberries, or dried currants for traditional Scottish scones
• Add a teaspoon of grated lemon or orange zest to the dry ingredients for a brighter flavor
• Stir in chopped fresh herbs like rosemary or thyme with a pinch of black pepper for a savory griddle scone