Cream Girdle Scones (Stove-Top Scones)

 

I have to admit that I'm a "spelling-nazi."

I was born that way; I can't help it. I found one of my own typos on my blog this morning and although it was a "typo," I still had a minor heart attack. That said, I did not misspell the word "girdle" in the title above. Here's the explanation from Wikipedia:

     In the Scots language and the Northumbrian English dialect, a griddle is referred to as a  "girdle". Therefore "griddle scones" are known as "girdle scones". 

So, now that I've cleared that up, here's the next anomaly: I have absolutely no idea why they are called Cream Girdle Scones...maybe they used to be made with cream instead of milk? I'm unsure, but what I do know, is that they are delicious. This is another recipe my mother used to make when I was a little girl growing up in Scotland. It's perfect for whenever you want to make scones, but don't want to turn on the oven as they are cooked on a griddle (or you can use a nonstick pan.) They're very quick to make, and really easy too. My mother actually made the scones in the photos, and she prepared a double batch so that we could have some plain and some with raisins. It's another great idea to make double the recipe, then cook half and freeze the other half.

By the way, in case you're wondering...I pronounce SCONE as rhyming with GONE (as in what happens when you make these!!)

CREAM GIRDLE SCONES

adapted from a Lofty Peak recipe

8 oz (1 3/4 to 2 cups) sifted, self-raising flour (or all-purpose flour with 2 tsp baking powder)

1 oz (1/8 cup) sugar

1 oz (1/4 stick) butter

4 oz (1/2 cup) milk (I used buttermilk)

1 egg

pinch of salt

2 oz (1/4 cup) raisins, or currants-optional

Cream the butter and sugar, then add the egg.

Add the milk, then the flour and salt, and mix until...

 it comes together into a dough.

(If adding raisins, do so at this time.)

Turn out onto floured surface and fold over until smooth and divide in two.

Roll out each half and cut into 4 quarters.

the raisin batch

Place on preheated griddle set at about medium highto test, 

(if some flour turns light brown in a few seconds, it is ready)

 Turn the scones when they have risen, and the bottoms are dark colored.

Continue to cook until the other side is also well-colored and scone is cooked entirely.

Remove from heat and cool in a kitchen towel for a few minutes before serving.

Serve while warm with butter, jam and/or cream and some hot tea!

Other recipes you may enjoy~

How to Make a Perfect Cup of Tea

Cream Buns, A Scottish Favorite

Scottish Potato Scones