No one knew how my Scottish grandmother made her stove top scones because she didn’t use measuring cups. Everything was measured by eyeball or with one of her teacups or a spoon that she has on hand. I searched for years to find a recipe that resembled hers, but most were for the more popular, biscuit-y type of scone that you see in bakeries and tea rooms. I finally found a recipe that was similar and tweaked it until it was just right. With only the sparsest ingredients, these scones are amazingly flavourful, light, fluffy and delicious. I love them best with a piece of old cheddar and a blob of local honey.
Sometimes simple is best.
Scottish Girdle Scones
A traditional scone cooked on the stove top.
- 1 1/2 cup all purpose flour
- 2 tbsp butter
- 1 tbsp baking powder
- 3/4 cup milk
- 1/4 tsp salt
In a large bowl, mix together flour, baking powder and salt.
Rub in butter until the mixture is mealy in texture.
Add just enough milk to moisten the dry ingredients and mix together lightly. Do not overmix.
Turn dough onto a well floured board and roll or pat into a disk about 1/2 inch thick and roughly 10 inches across.
Heat a heavy bottomed frying pan or griddle (cast iron is great for this) on medium low. Melt a pat of butter into the pan.
Cut dough into 8 equal wedges and add to hot pan or griddle. Cook for about 5 minutes per side until golden brown and dry on the sides. Let cool on a rack.