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.

20 mins

Prep Time

(1)

Ingredients

1 cup Edmonds Standard Grade Flour
2 tsp Edmonds Baking Powder
Pinch of salt;
1 Tbsp butter;
1/2 cup Meadow Fresh milk, approximately

Method

Place a heavy frying pan or griddle over a low to medium heat.
Sift flour, baking powder and salt together in a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
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.
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.
Cool on a rack, covered with a cloth.

Girdle (Griddle) Scones

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