Skillet Scones with apple and blackberries

On this page I’m sharing the recipe for Skillet Scones with apple and blackberries. Baking scones in a skillet in the oven is easy to do and it looks so pretty. On this page I’m telling you how I made these skillet scones, including my secret for getting the perfect round shapes and tips for the fruit filling.

Skillet Scones

Skillet Scones are the Britisch scones that you might know, but instead of being baked on an oven tray, they’re baked in a cast iron skillet. You can either bake Skillet Scones in the oven or on the stove. Sometimes Skillet Scones are called Griddle Scones when they’re baked on a griddle instead of a skillet.
You can choose to make one big pie shaped scone, and cut it in pie slices. This way you get triangle shaped scones. I kept the original round scone shape, as I like it better when they’re thick and airy instead of thin and more compressed.

How to shape scones

Wondering how I got the perfect round shape for my scones, and how they’re all the same size? I’m sharing my trick with you. After making the batter, I used an ice cream scoop to scoop even amounts of batter in the skillet.

You can make the scone dough from scratch with the recipe on this page or if you want to take it easy you can use the Scones Mix from Coffeelicious Bakery. You’ll only have to add eggs, butter and buttermilk.

Recipe Skillet Scones with apple and blackberries

Ingredients (8 scones):
40 grams margarine or butter, room temperature
220 grams selfrising flour
110 ml karnemelk
30 ml sugar
1 apple
150 grams frozen blackberries
Powdered sugar
Optionaly: whipped cream

Pre-heat the oven to 220C.
Put the selfrising flour with the butter in a mixing bowl. Use your hands to mix the flour and the butter, untill crumbly. Stir in the sugar.
Add the buttermilk. Knead the dough with your hands.
Grease a skillet.
Cut the apple in small pieces. Divide the apple pieces and the blackbarries over the skillet.
Use a ice cream scoop to scoop pieces of batter onto the fruit. You can coat them with a bit of milk for a goldenbrown layer.
Bake the scones for 15-20 minutes.
Sprinkle with the powdered sugar.
Optionally: serve with whipped cream.

You might also like my recipe for Dutch Baby Pancake.

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