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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.

Scottish Cream girdle griddle scones

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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text box with paraphrase: I made a double batch and refrigerated half for the next day...They tasted excellent. -Hana S.

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”. 

cream girdle scones and jam and butter

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.

afternoon tea scones

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 currantsoptional

Make the scone dough

Cream the butter and sugar, then add the egg.

making cream girdle scones

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

making cream girdle scones

 it comes together into a dough. (If adding raisins, do so at this time.)

mixing the dough

Turn out onto floured surface and fold over until smooth and divide in two. Roll out each half and cut into 4 quarters.

rolling dough

rolled out circles of dough
the raisin batch

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).

griddle scones cooking on a griddle

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

cooking cream girdle scones griddle scone recipe

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

cooking cream girdle scones griddle scone recipe

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

cooked cream girdle scones griddle scone recipe

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

cooked cream girdle scones griddle scone recipe

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Griddle Scones

Cream Girdle Scones (Stove-Top Scones)

Servings: 12
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
An authentic Scottish scone recipe that's perfect for hot days when you don't want to turn on the oven.
4.8 from 68 votes

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)
  • cup sugar
  • 1 oz butter
  • ½ cup milk (I used buttermilk)
  • 1 egg
  • 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

Serving: 1 scone | Calories: 171kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 57mg | Potassium: 79mg | Fiber: 1g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.5mg

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4.78 from 68 votes (67 ratings without comment)

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85 Comments

    1. Hi Amanda, that is a very good question. I honestly have no clue! I’ve never even let the dough rest for half an hour, so I don’t know how it would be leaving it through the night? Can you make a batch (or half) and test it? Leave some at room temp and the other in the fridge? That would be what I’d try. Let me know what you decide. Sorry I can’t be more helpful! CC

  1. Hi Christina,
    I made these scones yesterday and they turned out really good.. I recently purchased White Lily self raising flour and have had great success with it.. I’ve tried making these scones before but the taste wasn’t what I remembered ..
    Thank you for you’re recipes I have tried quite a few of them.
    I’m originally from Wishaw and Motherwell area, not far from Coatbridge but have been in New Jersey since 1963..
    Again, thank you

  2. Hi, I live in Newfoundland Canada and your recipes are very much like ours. I have a question, I grow my own black currants and use them in my puddings, biscuits etc. Would you use them in your scones? Susan

    1. Hi Susan, I think blackcurrants and redcurrants would be too sour to use that way. You could always do a little test on the side when you make a batch of scones next time? For example, just do one scone with added blackcurrants and see how it tastes. Let me know if you do! :)

  3. I am a baker by trade and I believe the use of the word “cream” in the title refers to the method. Usually scones are made using a rubbing in method where the butter is rubbed into the dry ingredients. In this case you are creaming the butter and sugar, which I think might be the reason for the title.

  4. Hi Christina, my granny used to make Girdle Scones and used soor (sour) milk instead of buttermilk. They tasted lovely, especially when sliced in half, and toasted with some melted cheddar cheese on top. Yum! Great way to make sure nothing was wasted in the kitchen 😊

      1. Hi Christina, they were made to the same recipe as yours but without adding the currants or raisins.so were plain. They still had a sweetness to them so the sharp cheddar cheese complimented them. My dad always asked for his girdle scone with ‘roasted’ ‘cheese meaning melted cheese on top. My granny always made her girdle scones plain (without fruit) but they were equally delicious with cheese or with jam etc 😁