Spiced Sultana Griddle Scones with Orange Zest
Griddle scones are a stovetop alternative to oven-baked versions, delivering warm, tender cakes with crispy edges in minutes. This British teatime classic combines self-raising flour with warming spices, plump sultanas, and bright orange zest for depth and aromatics. The butter-rubbed crumb creates a light, almost biscuit-like texture that's denser than sponge cake but softer than shortbread. The griddle method produces a golden-brown exterior while keeping the interior moist. Perfect for afternoon tea, elevenses, or a quick dessert, these scones suit anyone wanting homemade baked goods without oven time. Serve warm with butter, jam, and clotted cream for a traditional spread, or simply buttered for breakfast. The orange zest distinguishes this version from plain spiced scones, adding citrus complexity that complements the warm spice notes.
Ingredients
- 2 cups self-rising flour, siftedplain flour + 2 tsp baking powder per 225g1:1gluten-free possible
replaces self-raising structure
- ¼ tsp ground mixed spice
- 3 ½ tbsp butter
- ¼ cups superfine sugar
- 1 oz sultanascurrants or raisins1:1dried fruit
slight flavour shift
- 1 orange, zest grated
- 1 egg, beaten
- 4 tbsp milk
Instructions
- 1
Sift the flour and ground spice together in a bowl.
- 2
Rub in the butter until the mixture resembles fine breadcrumbs.
- 3
Stir in the sugar, sultanas and orange zest and make a well in the centre.
- 4
Add the beaten egg and sufficient milk to make a firm dough.
- 5
On a lightly floured surface, roll out to ⅓" thickness and cut into triangles.
- 6
Cook on a moderately greased griddle pan or heavy-based frying pan for about 5 minutes each side until browned and cooked through.
- 7
Spread with butter if desired.
Tips
Don't overwork the dough after adding wet ingredients. Mix just until combined to keep scones tender; overhandling develops gluten and yields tough, dense results.
Have milk measured but add gradually. Dough consistency varies by flour absorption and egg size, so add milk in small amounts until you reach a firm, cohesive dough.
Ensure your griddle is moderately hot before cooking. Too hot browns the exterior before the interior cooks; too cool produces pale, undercooked scones.
Good to Know
Keep in an airtight container at room temperature for up to 2 days. Reheat gently on the griddle or in a low oven wrapped in foil.
Prepare dough up to 4 hours ahead, cover with cling film, and refrigerate. Cook from cold, allowing an extra minute per side.
Serve warm with butter, jam, and clotted cream. Also suitable for breakfast with honey or as part of afternoon tea.
Common Mistakes
Overwork the dough to avoid dense, tough scones with poor rise.
Use cold butter and handle dough minimally to avoid greasy, compact results.
Cook on too high heat to avoid burnt exteriors with raw centres.
Substitutions
Gluten-Free Swaps
replaces self-raising structure
General Alternatives
slight flavour shift
FAQ
Can I make these scones ahead and freeze them?
Yes, freeze baked scones in an airtight container for up to 3 months. Thaw at room temperature, then warm gently on the griddle or in a low oven. Alternatively, freeze the raw dough patties and cook directly from frozen, adding 1-2 minutes per side.
What if I don't have a griddle pan?
Use a heavy-based frying pan, cast iron skillet, or non-stick pan instead. The key is even heat distribution and enough surface area. A tawa or large crepe pan works equally well. Avoid thin, flimsy pans that create hot spots.
How long do cooked griddle scones keep?
Enjoy freshly cooked scones within a few hours for best texture and warmth. Store in an airtight container at room temperature for up to 2 days. Reheat wrapped in foil in a 160C oven for 5-10 minutes to restore softness.