812 Girdle Scones
Description
This article is from the collection of recipes from the Sourdough Mailing List, by David Adams with numerous contributions by others.
812 Girdle Scones
1 cup flour
1 teaspoon baking powder
pinch salt
1 tablespoon butter
Milk to mix
Sift dry ingredients. Rub in butter. Add sufficient milk to make a
fairly soft dough. Roll out fairly thin. Make into a round. Cut into
eight. Cook on a hot greased girdle (griddle) five minutes on each side.
My Mum's girdle was an oval slab out cast iron about 15x10 inches,
with an arched handle which went from end to end. It was placed over
a stove element to get hot then the girdle scones were put on. She
also used it for making pikelets.
Pikelets? Wellll. They are like small pancakes. They are served
room temperature, not too long after baking, either buttered, or
sometimes with jam and cream. Also popular for afternoon tea. This
afternoon tea thing is more popular with an earlier generation than
mine. People sitting rounf eating scones, pikelets, biscuits
(cookies) cake and drinking cups of tea (best china). My generation
(baby boomers) is more into coffee mornings except that most of use
work these days and don't have time... We make muffins :-) for ours
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