Griddle Scones

• 2 cups all-purpose flour plus additional for dusting
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 3/4 teaspoon salt
• 3/4 cup well-shaken buttermilk
• 1/2 stick (1/4 cup) unsalted butter, melted
• Special equipment: a well-seasoned cast-iron griddle or skillet
• Accompaniments: softened butter and jam

1. Sift together flour, baking soda, cream of tartar, and salt into a bowl.
2. Stir together buttermilk and butter in a small bowl with a fork, then add to dry ingredients and stir just until a soft dough forms.
3. Turn out dough onto a lightly floured surface.
4. Divide dough in half and knead each half 3 or 4 times.
5. Pat each half into a 6-inch round (1/2 inch thick), then cut each round into 4 wedges.
6. Heat griddle over low heat until hot.
7. Working in 2 batches if griddle is small, lightly dust both sides of each scone with flour, shaking off excess, and cook scones over low heat, undisturbed, 3 minutes.
8. Increase heat to moderately low and cook until scones are puffed and undersides are golden brown, about 5 minutes more.
9. Turn scones over and cook until golden brown and cooked through (watch scones closely and adjust heat as needed so they cook through but do not burn), 7 to 8 minutes (cut one scone open to check for doneness).
10. Transfer to a rack and cool to warm, 3 to 4 minutes.

flour, baking soda, cream of tartar, salt, wellshaken buttermilk, unsalted butter, castiron, butter

Taken from www.epicurious.com/recipes/food/views/griddle-scones-108010 (may not work)