Girdle (Griddle) Scones

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.

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Photo credit: Edmonds Cookery Book 2016
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Prep Time: 20 mins Servings: Makes 8
  • 1 cup Edmonds standard flour

  • 2 tsp Edmonds baking powder
  • pinch of salt
  • 1 Tbsp butter
  • ½ 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.

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Janet Wallace
Janet Wallace
Auckland

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