Wednesday, February 17, 2010

Skillet Skones!

This afternoon I came home during my lunch break and made a recipe for "Basic Bannock" from a backpacking book I made photocopies of because I'm too cheap to buy my own copy. Anyway, the recipe was really easy and you just put the little dough patties on a greased skillet and cook 'em till they're brown on the top and bottom and cooked through.

They were good.

When I went back to work, I started thinking, as those who love bread but don't have an oven will do, if I could make more bread-like things on the stove. I really love scones, but to buy one in Japan that is decent really takes a chunk of change. Could I combine my favorite scone recipe with this bannock recipe to make a bread worthy of breaking my fast every morning?

Tonight, I answered that question with what I have dubbed "Skillet Skones."

1 cup all purpose flour
1/4 cup sugar (any kind)
1tsp baking powder
1/2tsp salt
1/4 cup milk
2Tbs butter
hand full of dried fruit (opt.)

1. Mix all dry ingredients in a mixing bowl. Slowly add milk until dough is binded (bound?).
2. Melt butter on skillet over med or med-low heat.
3. Divide dough into 4 equal parts and form them into balls. Then squish the balls onto the hot, buttered skillet until they're about a 1/4 inch thick.
4. Keeping the heat not-too-high so you don't burn them, lightly brown one side and then the other by flipping the skones. When you think the middle has lost it's dough-y-ness eat. Enjoy. Tell your friends without ovens.

1 comment:

genny w/ a "g" said...

This morning I made these again. Here's what I did and here's what happened:

1. Made 5 skones instead of 4. Much better portions. Yeah, I still ate them all myself.

2. Put in 3Tbs. dry milk instead of 1/4cup milk. No prob. Added water to bind.

3. Burnt one side. Really need to watch - they have little liquid and cook quick.

4. Melted the butter then added it to the dough and mixed before adding water.

5. Used 1/2cup all purpose and 1/2cup wheat flour.

Try it TallE.