16
SOME RECIPE IDEAS FOR YOUR GRIDDLE
DROPPED SCO
N
ES
4
o
z
(100
g
)
plain
flo
u
r
1
/
4
tsp
salt
1
level
tsp
(5
ml
)
cream
of
tartar
1
/
2
level
tsp
(
2
.
5
ml
)
b
icar
b
onate
of
soda
1
egg
1
o
z
(
2
5
g
)
caster
s
u
gar
1
/
4
pint
(150
ml
)
mil
k
1
/
2
o
z
(10
g
)
margarine
WELSH CAKES
6
o
z
(175
g
)
plain
flo
u
r
1
/
2
level
tsp
(
2
.
5
ml
)
salt
1
/
4
o
z
(5
g
)
b
a
k
ing
powder
2
o
z
(50
g
)
margarine
2
o
z
(50
g
)
s
u
gar
2
o
z
(50
g
)
c
u
rrant
or
s
u
ltanas
1
/
4
tsp
grated
n
u
tmeg
1
egg
a
little
mil
k
PO
T
A
T
O CAKES
8
o
z
(
22
5
g
)
warm
creamed
potatoes
2
o
z
(50
g
)
plain
flo
u
r
1
/
2
(
2
.
5
ml
)
salt
pepper
to
taste
2
tsp
(10
ml
)
mil
k
M
E
T
HOD
1
.
R
ub
the
fat
into
the
flo
u
r
.
2
.
B
eat
in
the
remaining
ingredients
.
3
.
W
hen
a
smooth
b
atter
has
b
een
o
b
tained
,
drop
spoonf
u
ls
on
to
the
pre-heated
griddle
plate
.
4
.
T
u
rn
each
scone
when
bubb
les
start
to
bu
rst
on
the
u
pper
side
.
5
.
C
oo
k
on
the
reverse
side
u
ntil
light
b
rown
and
the
scone
,
when
split
,
is
dried
thro
u
gh
.
6
.
A
llow
appro
x
.
3
min
u
tes
for
the
first
side
and
2
min
u
tes
for
the
second
.
7
.
P
lace
inside
a
clean
folded
towel
laid
over
a
cool-
ing
rac
k
.
8
.
W
hen
cool
,
bu
tter
and
serve
.
M
E
T
HOD
1
.
S
ieve
the
flo
u
r
and
salt
into
a
b
owl
.
2
.
R
ub
in
the
fat
.
3
.
A
dd
the
dr
y
ingredients
.
4
.
B
eat
the
egg
and
mi
x
to
a
soft
do
u
gh
adding
a
little
mil
k
to
o
b
tain
a
soft
consistenc
y
.
5
.
R
oll
o
u
t
1
/
4
" (5
mm
)
thic
k
ness
.
6
.
C
u
t
o
u
t
with
a
2
" (50
mm
)
plain
c
u
tter
.
7
.
C
oo
k
on
the
pre-heated
griddle
for
a
b
o
u
t
6
min
u
tes
each
side
.
8
.
The
y
ma
y
b
e
eaten
hot
or
cold
and
sho
u
ld
b
e
split
and
bu
ttered
.
M
E
T
HOD
1
. M
i
x
all
the
ingredients
together
.
2
.
K
nead
lightl
y
.
3
.
R
oll
o
u
t
thinl
y
and
c
u
t
with
a
pastr
y
c
u
tter
to
s
u
it
re
q
u
irements
.
4
.
C
oo
k
on
a
pre-heated
griddle
for
3
-
4
min
u
tes
on
each
side
.
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