My current lack of oven (for those interested the ETA is currently mid-February) has prompted me to delve into my small but eminently interesting collection of Victorian and Edwardian commercial bakery books in search of something to ‘bake’.
Back in the day, there were numerous recipes that could be baked on a griddle, a far more varied selection than the standard trio of Welshcakes, muffins and crumpets generally known today.
Admittedly, these do tend to be variations of a theme of ‘scones’, but the range available with just slight alterations of the ratio of ingredients is delightful.
The recipe I’ve chosen today is for an unusual griddle scone, as it is flavoured with malt, and every other version I have read has been for oven-baked scones only. I’m a great fan of malt loaves, and have been since childhood, and they’re pretty straightforward to make at home. The 2-5 day wait for them to mature once baked, however, is frustratingly long.
Not so with this recipe. Cooked in just 10 minutes on the stovetop, they can be enjoyed on day of making either fresh from the griddle or cooled, split and buttered. The delicate malt flavour is probably most pronounced when the scones are freshly baked and cooled. Interestingly, these use both yeast and raising agents to achieve their light and fluffy texture, as well as just a single proving.
These are not SWEET sweet scones, although the malt and the sultanas do place them on the sweet side. I was delighted to discover that, with the original quantity of sultanas (30g), they are delicious with cheese. For a sweeter bite, double this quantity and enjoy them split and buttered.
This batch makes twelve, so if this is rather too much for your needs for one day, you can either freeze some, warm them in the oven (just flaunt your oven-ness at me why don’t you!?) or enjoy them toasted and buttered.
150ml warm water
10g fresh yeast
2 tsp sugar – brown or white
1tbs plain flour
225g plain flour
35g unsalted butter
60g malt extract
½tsp cream of tartar
¼tsp bicarbonate of soda
- Whisk together the ferment ingredients and set aside in a warm place for 30 minutes until frothy.
- Put the remaining ingredients except the sultanas, into a food processor and blitz until the malt and butter are fully incorporated,
- Tip the flour mixture into a bowl.
- Gradually stir in the frothy ferment until the mixture comes together as a soft dough. NB Depending on the moisture levels of the rest of the ingredients you might not need all of the ferment.
- Knead for 10 minutes.
- Add the sultanas and mix thoroughly.
- Divide the dough into three (about 150g each, or 170g if using the larger amount of sultanas).
- Roll into a smooth ball, then pat out by hand to a 12cm circle.
- Cut into quarters and set the farls onto a floured board to rise for 45 minutes.
- Heat a heavy-bottomed pan on the stove top. I use a cast iron, non-stick pan on the largest ring set to the lowest heat. Allow the pan 5-10 minutes to come to an even heat before you start cooking the scones. If your pan doesn’t have a thick base, then choose a smaller heat and watch carefully that the scones don’t become too dark.
- Cook the scones in batches, for 5 minutes per side until risen and lightly browned.
- Cool on a wire rack.
- Store in an airtight container once cold.