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Girdle Scones ( Scottish )

8 oz Flour
1/2 ts Bicarbonate of soda
1/2 ts Cream of tartar
1/2 ts Baking powder
1 oz Butter
1 t Golden syrup
Buttermilk, Or
Full cream milk OR
Sour milk

Sift the flour into a bowl.
Add the other dry ingredients and mix.
Rub in the butter.
Add the syrup and sufficient milk
and mix with a palette knife to a soft consistency.
Turn On to a floured surface and roll quickly and lightly
(handle as little as possible) to about 1/4 inch thick.
Cut in rounds.
Grease and heat the girdle and, with a slice or broad knife, turn once until brown on both sides.
Serve freshly baked, spread with butter.

Girdle Scones 2 ( Scottish )

Sift together 1lb of flour, 1 teaspoon of salt, 1 teaspoon
bicarbonate of soda, 2 teaspoons cream of tartar. Make
into a soft dough with milk (If using sour milk, traditionally the best method - use only 1 teaspoon cream of tartar). Do not handle dough too much, just getting it to the right consistency for cutting out into triangles after
rolling out on a floured table. A moderately hot girdle (or,
once again, electric plate) will produce the best results.
Fancy variations can be achieved by adding treacle,
cheese, fat, sugar, potato, currants, syrup, or dates.

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