Girdle Scones

Girdle Scones are now considered to be traditionally Scottish, although at one time they were made all over Great Britain.

They are best served slightly warm, with butter. If you do not possess a girdle, they can be made in a large heavy frying-pan.

8 oz. flour

½ teaspoon salt

1 teaspoon cream of tartar

½ teaspoon bicarbonate of soda

5 fl. oz. buttermilk

3 tablespoons melted buttei

Sift the flour, salt, cream of tartar and bicarbonate of soda into a medium-sized mixing bowl.

With a wooden spoon, stir in the buttermilk and melted butter to form a firm dough.

On a floured board, roll out the dough into an oblong, f-inch thick. Using a 3-inch pastry cutter, cut the dough into circles. With a sharp knife, make a small cut on each circle.

Dredge the girdle with flour and heat over moderate heat until the flour turns light brown.

Place the scones on the girdle and cook them for 5 to 8 minutes on each side.

Serve warm.

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