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
- 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.