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.
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
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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