This is a simple fry pan scone recipe that can be made without an oven. Even in a frying pan, the outside will be crispy and the inside will be fluffy.
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Quick Scones in a Frying Pan - Time-Saving Recipe
As I mentioned in my recipe for skillet chocolate chip cookies, the key to making scones in a frying pan is the heat control. Many failures in making sweets in a frying pan or skillet result in burnt bottoms (due to the temperature rising on the surface touching the pan) and undercooked dough (due to the lack of heat from the top).
Therefore, the trick is to cook on low heat and cover with a lid to steam the scones. If the heat is too low, you won't get a nice brown color, but if the scones are thicker, you may need to cook them a bit longer to cook through.
The key is to cook the scones with a nice color while ensuring the dough is cooked through.
The ingredients are the same as for oven-baked scones.
- Cake Flour
- Baking Powder
- Granulated Sugar
- Unsalted Butter
Add cake flour, baking powder, salt, granulated sugar, and cold diced butter to a bowl.
Mix them together while cutting in the butter with a pastry cutter until the mixture looks crumbly, like grated cheese.
Make a hollow in the center of the bowl, add the eggs and milk and mix to combine.
Mix until the mixture is the consistency between cookie dough and bread dough.
Take out the dough onto a floured surface and roll it out with a rolling pin (or even easily with your hands) to a thickness of about 2 cm (0.8 inches).
Cut out the round mold. This time, we used a round mold with a diameter of 6 cm (2.3 inches). (It is also cute if you hollow out a heart shape, etc.)
Preheat frying pan over low heat. When the pan is warm, place the scone dough on the pan. (Place the dough apart from each other as it will expand slightly.)
Cover and reduce heat to medium-low.
Cook for 5-7 minutes, checking to see if the bottom is browned. If it is nicely golden brown, turn it over. Cover and cook again for another 5-7 minutes.
If the bottom is done, lower the heat to very low, cover and cook for another 5 minutes.
Even when made in a frying pan, they will puff up and be cooked through to the inside. Check the browning of the bottom frequently until you get the hang of how to cook them, and be sure to heat them with the lid on. (Covering the pan allows it to steam and cook all the way through.)
Scones made in a heart shape. Since they are browned and shaped well, these scones are more beautiful when made in a frying pan than in the oven.
Scones will keep for 1-2 days. Store in an airtight container in a cool, dark place.
They can also be frozen. In this case, store in a tightly sealed bag in the freezer. They can be frozen for up to one month.
Scones, like pancakes, taste best when freshly baked. They should be served as soon as possible after cooking!
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- 220 g cake flour
- 2 teaspoons baking powder
- pinch salt
- 40 g granulated sugar
- 50g unsalted butter
- 1 egg
- 70 ml milk
- In a bowl, combine flour, baking powder, salt, granulated sugar, and cold cubed butter.
- Chop the butter with a card and mix until combined. The mixture is ready when it becomes so smooth that it resembles powdered cheese.
- Make a hollow in the center of the bowl, add the eggs and milk, and mix to combine. Mix until the mixture is not sticky but soft, about the size of an earlobe, and the consistency is somewhere between cookie dough and bread dough.
- Turn out onto a floured surface and roll out with a rolling pin (or your hands can easily roll it out) to a thickness of about 2 cm.
- Cut out the dough with a round mold. In this case, we used a 6 cm diameter round mold. (It would also be cute if you cut out heart shapes, etc.)
- Preheat the pan over low heat. When the pan is warm, place the scone dough on top of the pan (it will puff up a little, so place the dough on top of each other). (They will puff up a bit, so place them apart.)
- Cover and reduce heat to medium-low.
- Cook for 5 to 7 minutes, checking to see if the bottoms are browned. If it is nicely golden brown, turn it over.
- Cover and cook again for another 5-7 minutes.
- If the bottom is done, lower the heat to very low, cover and cook for another 5 minutes. Even if made in a frying pan, they will puff up and be cooked all the way through. Check the browning of the bottom frequently until you get the hang of browning, and be sure to heat with the lid on. (Covering the pan allows it to steam and cook all the way through.)
Baking time varies considerably depending on the strength of the heat in your home.
A total of about 20 minutes is a good rule of thumb for steaming while browning the top and bottom of the scones.
Use the baking time as a guide, and check the baking time frequently to avoid burning until you get used to it.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 102mgCarbohydrates: 18gFiber: 0gSugar: 4gProtein: 2g