Cream Girdle Scones (Stove-Top Scones)
Cream Girdle Scones are simply griddle scones, which, instead of being baked in the oven, are cooked on a stovetop griddle. They have a taste all their own and you may just fall in love with them.
I have to admit that I’m a “spelling-nazi”.
It’s just how I was born; I can’t help it. I found one of my own typos on my blog this morning and although it was a real typo, I still had a minor heart attack. That said, I did not misspell the word “girdle” in the title above.
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What are Girdle Scones?
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.
If you would like to make the more well-known baked scones, here’s a great recipe.
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 to these when you make them)!
Cream Girdle Scones (Griddle 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
Make the scone dough
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.
Cook the girdle scones
Place on preheated griddle set at about medium high to 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!
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Cream Girdle Scones (Stove-Top Scones)
Special Equipment
- 1 large bowl
- 1 roller
- 1 griddle
Ingredients
- 1 ¾ cups to 2 cups self-rising flour sifted (or all-purpose flour with 2 tsp baking powder)
- ⅛ cup sugar
- 1 oz butter
- ½ cup milk (I used buttermilk)
- 1 egg
- ⅛ tsp salt
- ¼ cup raisins or currants, optional
Instructions
- In a large bowl, 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 or currants, 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 four quarters.
- Place on preheated griddle set at about medium high to 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.
Notes
- Nutrition facts include raisins.
- These freeze beautifully, so make an extra batch and freeze raw or cooked.
Nutrition
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What an awesome scone recipe. I’ve never heard of stove top cooking a scone, but now I want to try it!
They’re really delicious, Aimee! I hope you do give them a try! CC
I TOTALLY have minor panic attacks when I find spelling mistakes in posts too! Somuchso that I would need to eat about 5 of these delicious scones to ease the pain ;) Pinned!
Haha! Thanks, Taylor! CC
Okay I have discovered my problem at the beginning of the recipe Cristina says one cup of flour or 8ozs of flour, as I was using the Canadian measuring cup I thought it did not seem that much flour, after I sent the e-mail about the problem I was having with the wet dough I thought I will try measuring the flour the cup was about 5ozs and the only way I could get it right was the weighing of the flour, I am a happy camper now I guess will weight everything now. Anyway Cristina keep those recipes coming.
Agnes
I am so sorry, Agnes! You are completely correct! I mistakenly put one cup of flour and forgot to compensate for the difference between cups and weight. I almost always weigh my ingredients, unless it’s an American/Canadian recipe, so that’s why these turned out. I have fixed the recipe to reflect 1 3/4 cups of flour = 8 oz. Sorry to have caused you trouble :( Thank you for bringing it to my attention, I really appreciate it! CC
LOVE THESE SCONES REMEMBER THEM WELL WHEN i LIVED IN Glasgow,I have made two batches of them but I get a really soft dough that is why I made the second batch but it turned out the same don’t know what I am doing wrong but the dough is to soft to roll out so have to add a lot more flour, also checked the recipe again but that is okay.So is it me? I am of to try and roll out the dough hope to hear soon as to what is going on with my scones.I am also using the SR flour
Agnes
They kind of look like a crumpet/scone hybrid – a scrumpet. I love the overall brown toastiness so much that I’d probably eat an entire batch myself. And re: typos, I have one in my own blog post today. I wrote “pares” instead of “pairs”. Sorry.
That’s funny, Nancy Rose! At least a “scrumpet” is better than a “strumpet,” right? ;) These are quite filling, so I doubt you’d be able to eat an entire batch alone! I accept your apology. :) CC
Nice scones. It’s almost coffee time here..you know what I mean :D
Oh..and you better don’t check spelling in my blog, you really may get heart attack then :)
Impeccable, Medeja!! You write incredibly well, but that was a funny comment! :) CC
It’s funny when I first saw the post I read it as griddle scones, and just noticed its girdle. I have never made bread that is baked on a griddle or on top of the stove, these look wonderful and I echo what Sue said about the top photo it’s outstanding.
That used to really confuse me as a little girl! :) Thank you for your compliment, Suzanne, it’s really nice of you to say. CC
I love these, Christina—I posted English muffins today and now I must try these. I love love love the top photo!
Thank you, Sue-that pic was my favorite of the bunch too! Your English muffins look fabulous! I even have the metal rings to make them, so I’ll have to give them a try!