Have you heard of Girdle Scones? (Girdle is another name for a Griddle.) These scones are perfect for lazy weekends and camping holidays. They can be cooked inside, in or on a BBQ, or over an open camp file (as long as you can hang or support a griddle). They are delicious eaten warm from the griddle, slathered with butter or spread with jam. They are a lot of fun to make too, and the kids can watch them rise as they cook.
This is a vegetarian recipe from our first blog which was in existence from 1995 – 2006. You can browse other recipes from this blog in our Retro Recipes series.
And check out all of our griddle cooking recipes.
|225 g plain flour||0.5 tspn salt||1 tspn baking powder|
|50 g butter||50 g caster sugar||150 ml buttermilk, soured milk or thin cream|
Heat and prepare girdle or heavy based frying pan as described here. Basically, the best way to use it is to heat it slowly for 10 – 20 minutes to get an even spread of heat over the whole griddle.
Sift flour, salt and baking powder into a bowl. Cut fat into flour and rub in until mixture resembles even-sized breadcrumbs. Stir sugar into mixture. If desired, additional flavourings such as dried fruit can be stirred in at this time.
Make a hollow in the middle of the mixture and pour in the liquid. Work in to make a soft but not sticky dough. Gather the dough together with your fingers and turn out on to a floured board. Knead lightly and quickly.
Roll out dough to around 1 cm thick, no less. Using a long bladed knife, cut into 8 wedges. Carefully transfer wedges to heated girdle and bake for 5 minutes or until well risen and light brown underneath. Turn and bake for a further 5 minutes until evenly browned and hollow sounding when tapped.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. It is cross posted on our sister site, A Life (Time) of Cooking; it appears here as part of the Retro Recipes series.