This recipe won't heat up your whole kitchen because these scones are made stovetop. Even better, they're semi-homemade.
Recipe courtesy of Sandra Lee
Episode: Puyallup Fair
Stovetop Scones
Total:
20 min
Active:
10 min
Yield:
8 to 12 servings
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
8 to 12 servings
Level:
Easy

Ingredients

Directions

Preheat a cast iron skillet or griddle over medium-high heat.

Combine the baking mix, sugar, egg and milk in a medium bowl. Mix gently. Form a ball and knead the dough gently on a floured surface for 5 to 8 strokes, until the dough holds together. Pat or roll the dough to form a 6-inch circle. Cut the dough into 12 wedges.

Grease pan with shortening. Turn down to medium heat and add the wedges of dough.. Cook for 4 to 5 minutes, adjusting the heat and repositioning the wedges until they're an even pancake-brown. Flip and cook another 3 to 4 minutes.

Serve with raspberry jam and sweet butter.

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