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)
An authentic Scottish scone recipe that's perfect for hot days when you don't want to turn on the oven.
Ingredients
- 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
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 4 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
These freeze beautifully, so make an extra batch and freeze raw or cooked.
Nutrition Information:
Yield: 12 Serving Size: 1 sconeAmount Per Serving: Calories: 369Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 1013mgCarbohydrates: 80gFiber: 4gSugar: 16gProtein: 10g
Nutrition information is only estimated.
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Hello Christina,
Enjoyed the Griddle (Girdle) scone (I rhyme with own) recipe. Reminded me of a recipie in a cookbook ‘Full and Plenty’ that my mum gave me over 30 years ago.
However, I think you should have referred to yourself as a ‘spelling pedant’ rather than a nazi. This jocular use of the word really trivialises the meaning. After all by definition nazi indicates “a person who holds and acts brutally in accordance with extreme racist or authoritarian views.”
Other than taking umbrage with this, I find your recipeis really rather good.
All the best
Michael
Hey Mike,
Interesting point. While I generally see the merit of the argument you’re making (I personally hate it when “literally” is used to mean “figuratively”), I do think that “grammar nazi” is a unique exception to the rule of common language unfortunately trivializing important terms and issues. Its meaning is easily understood in the specific instance of grammar and is pretty tightly contained to that realm. For example, you don’t refer to someone as a “fitness nazi” – criticisms aside, descriptors in that area are usually either “fanatic” or “freak.” Spelling pedant would likely confuse a large group who aren’t familiar with the latter half of a far less accepted expression.
Also, just so you know, “recipe” doesn’t have a second i.
Thanks for bringing attention to an uncommonly discussed issue!
Our power was out this morning so I found your recipe to use on the stovetop. I tend to bake gluten free and am a wanderer when following a recipe. I used oat, and a bit of teff, flour and added half a banana with the currants. They didn’t rise nicely like yours did, but I just finished my third one and enjoyed them very much. I think the dough was a bit too dry which I can improve upon next time, maybe dried bananas. I hope to see Scotland one day!! Lots of ancestors from the UK. Thanks for the recipe!
Hi Laura, that’s definitely a recipe to keep with trial and error, but glad you enjoyed them. I’m sure you’ll improve each time. Yes! I do hope you get to Scotland as it’s such a beautiful country with amazing people! :) Thanks for your note and hope your power is back shortly! CC
Often buy these from the local bakers, I’m a Glaswegian. I always wanted to give it a shot for myself and can say these worked out perfect.
Used the cup method to measure and ended up adjusting my sticky dough with little more flour.
Thanks for sharing . I’ll be sure to check out your other recipe’s.
Wow! I lovely review from home! Thank you so much, Russell! Hope you like some of my other recipes, too! :)
I don’t know if this has been commented, perhaps the ‘cream’ in the title refers to Cream of Tartar? I think it helps to bind or emulsify. The Oven Scones recipe in the 1961 edition of Good Housekeeping’s Cookery Compendium has 2 tsps. of Cream of Tartar in it.
Interesting recipe, can’t wait to try it!
Possibly? It could also be that they’re served WITH cream? Who knows? I should make these as it’s just been too darn hot to turn the oven on for weeks on end here in LA. Ugh! Let me know what you think of them, Bek! :)
When u say serve with jam butter or cream what do u mean by cream? U mean like whipping crean whipped?
Yes, Ann. You can whip some whipping cream and serve it with that and jam. Or butter and jam is good, too. :)
I made these gridle scones a couple of days ago and they were lovely and so easy to make. I used raisins and powdered buttermilk and cooked them until they were a deep colour. I toasted the couple that were left the nexr morning and they were very good. This is a keeper for me.
That’s so wonderful to hear, Ina! Thank you SO much! Your review is very much appreciated! :)
[…] types of scones. I don’t mean currant scones, or orange cranberry scones. You could make girdle scones, or potato scones or soda scones, for […]
Interesting! I was looking for recipes for scones that my Scottish mother, from Coatbridge outside of Glasgow made. She also pronounced like gone, scon. Like the e wasnt there making it a long vowel sound. My mother also used a skillet for a pot. Oven rarely on except for a pie. She also made a “dumpling” which was a giant bread pudding of sorts boiled in a pillowcase in a pot of water and made with suet! She hid money in wax paper in it, Traditional birthday make! For scones she just mixed buttermilk a little at a time with self rising flour until sticky. Flattened a big ball into the frying pan, cut the wedges when slightly done cooking and flipped. She used currant a lot, which I find hard to find in Southern calif. I singed up to your email! Oh and I am trying this recipe today!
I lived very near Coatbridge, Jo!! Everyone in Scotland and northern England pronounce scones that way. Clootie dumpling is what you described boiled in a pillowcase! Also, the soda scones you described, I also have on my page! Also, I know about trying to find currants! UGH! I hate not being able to buy them easily! I bought 4 lbs back from Scotland on my last trip! So happy you’ve signed up! Keep me updated on what you try! :) Christina
[…] This is another stove top scone recipe you may enjoy, Cream Girdle Scones! […]