1 cup all purpose flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 tablespoons dry nonfat milk powder (original recipe: dry buttermilk solids)
1/2 cup water
2 tablespoons solid vegetable shortening
Whisk together the flour, cream of tartar, salt, sugar, baking soda, cinnamon, and the nonfat milk powder in a large bowl. Add the water and mix until the dough comes together in a ball.
Turn out onto a well-floured surface and knead lightly. Pat into a 6 1/2 inch circle. Here I'm using my metal Domo ruler to make sure it's wide enough--it's 7 inches.
Cut the circle into fourths and then into eighths.
Melt the two tablespoons shortening on a hot griddle pan.
Scoop up the wedges with a bench scraper and put them on the griddle. I like the fact they look a little "rustic" and uneven.
When the underside turns a golden brown, flip them over.
Cook the second side until it is golden brown.
Griddle scone ready to eat!
The inside should be dry and fluffy, looking more like a biscuit than a pancake.
Enjoy a plate of griddle scones with butter and jam. They are not sweet at all with just a hint of cinnamon. I'd like to try this again with dry buttermilk solids--if I can find it!