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.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Side Dish, Snack
Cuisine British
Servings 4


  • mixing bowl and a heavy bottom frying pan


  • 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.
Keyword scone, breakfast
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Scottish Girdle Scones
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Written by

Lori Franko

I've been a knitter for my entire life and I have taught and designed patterns for a pretty good part of that life. I love creating and sharing my passion for knitting. You won't hear about anything else from me. I really hope that what you read here helps improve your enjoyment of this amazing craft!