Long ago, when domestic ovens were a rarity, it was usual to make scones over the fire on a heated cast iron plate. In Ireland this plate was called a griddle, in Scotland a girdle and in Wales, a bake stone. You can still bake scones this way if you have a heavy-based frying pan.
1 cup Edmonds standard flour; 2 tsp Edmonds baking powder; pinch of salt; 1 Tbsp butter; 1/2 cup milk, approximately
1. Place a heavy frying pan or griddle over a low to medium heat. 2. Sift flour, baking powder and salt together in a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. 3. Add enough milk to make a fairly soft dough, mixing with a round-bladed table knife, and roll out to a 1cm thick round on a lightly floured board. 4. Cut the dough into 8 wedges. Butter the griddle very lightly and cook the scones for about 5 minutes on each side. They should be dark golden brown and well risen and the sides should be dry to the touch. 5. Cool on a rack, covered with a cloth.