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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I had never done anything like this before. I live alone, so I cut the recipe in half. I was worried it would not work to do that, but it was fine!! Changes I made were I used currants, and I used half and half. Fantastic when craving a good scone!!! Really good with jam and butter. Thank you for publishing this!! (I used a scale to measure everything)
Wonderful, Carol! I’m so happy you love them (sounds like as much as I do)! :) Currants and excellent in these, so good call! And love to hear that you use a scale! Enjoy and thanks for letting me know! Christina
I’m so glad you shared this link since hadn’t seen this post, Christina. What got me first? Your tea-towel! We have the same one … but of course. Cornuccopia and this too, still counting. There are no doubt more things in our homes too. Scary!
Would you believe I’ve never even made girdle scones? I need to change that. Thanks for the recipe, dahlink x
Oh, that doesn’t surprise me, Jill! You have GOT to try the girdle scones! So good!! :)
I’m from originally from Glasgow now living in Monterey CA, my late Mother-in-law used to whip up a quick batch of scones in the afternoon when I popped in. the smell was heavenly. Nothing like a Gridle scone. I have been looking for a scone recipe for years so will need to try this one
Oh you’re going to love them, Violet! I’m sure they will take your right back to Glasgow! Let me know what you think!
Christina,
I’m still perusing your blog! Four hours and counting!!!!
I must try these very soon! I love the fact that they are made on the stove and not in the oven!
Thanks a trillion once again!!!!
All of your recipes are marvellously wonderful and all sound scrumptiously delicious!!!!
Keep blogging on!
P.S. I’m also a stickler for correct spelling and punctuation! In fact, I always use full sentences and punctuation whenever I text anyone!
I really hate the abbreviations and the acronyms, since I rarely know what they stand for, but I think it’s a teacher thing (36 yrs strong) and a young senior one too! I couldn’t figure out for the longest time what ty or btw stood for, until my boys told me ( thank you and by the way).
Luisa, an Italian-Canadian from Woodbridge
Oh Luisa, I am SOOO sorry I didn’t respond to this comment from a year ago! I feel terrible, especially after you were looking on my site for four hours! Goodness, that’s a major compliment, thank you! I hope you’ve tried these scones as they really are different than baked, but so very good!
Yes, don’t feel bad about not knowing abbreviations as I often have to google them! Yikes! Thanks again for your lovely comment and happy cooking/baking! :)
have just seen your delicious recipe, am about to make your GIRDLE scones, as i bought one years ago and never used it.
i stay in Ayr, Scotland, so thought i would let you know that a Scot is glad of the recipe and the fact that you are promoting scottish baking, You GO GIRL!
You are my new best friend, Margaret!!! Thank you so much! :) Enjoy the scones and let me know how they turn out (Lofty Peak recipes have never gone wrong!)
hi christina
scones were smashing! as we say in scotland, must confess i had 3, sooo good. i did add half single cream for indulgence and just remembered my mother always added syrup to her girdle scones instead of sugar.
we scot’s lassies have to stick together.
Absolutely! I’ll have to try them with the golden syrup- I LOVE that flavor! Thanks for coming back to let me know, Margaret! :)
They are fabulous and they are correctly known as GIRDLE SCONes as in the Scots language! Thank you
YES! Thank you, Helen! :)
Love this — I’m a Scot but live in USA where there is no good self-rising flour. Wondering about using buttermilk without changing the leavening ingredients to cream of tartar and baking soda instead of using baking powder though? Thoughts?
Hi Christine, I’m a bit confused about your question. Can you tell me again, you want to use buttermilk and which leavening combination?
I’m so glad to see that someone else pronounces scone like gone. I grew up with having scones often. My Scottish mother and all my Aunts made them regularly. They all made them on the griddle on top of the stove and I have always loved them they are one of those comfort foods for me. I am anxious to try the baked ones.
Wendy, it seems that although everyone in Scotland says it like gone, England is divided: certain places in England (probably the north) say it like gone and the others say it like own. I love both the baked and girdle scones, they are similar yet very different. I hope you enjoy the baked ones with lots of cream and jam!! :) Thanks for stopping by! CC