Girdle Scones AKA Soda Scones. Great recipe for Girdle Scones AKA Soda Scones. This is a heavy, buttermilk scone. If you want a pastry, look elsewhere.
Mix dry ingredients in a large bowl. Add Buttermilk to make soft dough. Mix with hands just until forms a ball. You can cook Girdle Scones AKA Soda Scones using 5 ingredients and 6 steps. Here is how you cook that.
Ingredients of Girdle Scones AKA Soda Scones
- Prepare of flour, sifted.
- It’s of baking soda.
- It’s of Cream of Tartar.
- It’s of salt.
- It’s of buttermilk.
Too long makes the scones a little tough. The 'white' refers to the fact that these scones are made with wheat flour, rather than oatmeal or barleymeal (these along with rye are Scotland's traditional grains); the secondary title reveals that the scones are leavened in the same way as soda bread is – with baking soda and cream of tartar. Girdle (Griddle) Scones Long ago, when domestic ovens were a rarity, it was usual to make scones over the fire on a heated cast iron plate. In Ireland this plate was called a griddle, in Scotland a girdle and in Wales, a bake stone.
Girdle Scones AKA Soda Scones instructions
- Mix dry ingredients in a large bowl..
- Add Buttermilk to make soft dough. Mix with hands just until forms a ball. Too long makes the scones a little tough..
- Pat a ball of dough into a circle about 8-10 inches across, you can use a rolling pin to make it a little thinner, but not less than 1/4". Cut each circle into quarters..
- Bake on a fairly hot griddle 5 minutes on each side, and about 1 minute on the edges, tip them against each other or the edge of the pan. You can also use an iron skillet or frying pan if you don't have a traditional Scottish girdle..
- If they are too doughy inside you can cook the next batch a little longer..
- These scones are a heavy bread, so don't be surprised by that..
You can still bake scones this way if you have a heavy-based frying pan. Heat a girdle or frying pan and flick some flour on, when flour turns brown clean off and put the scone on for two to three minutes, lift up with a knife to see if nicely brown then turn over, give a little pat and brown the same as first side. Granny's words "they sure will be good". Can be served hot or cold with butter jam and cream. Scots refer griddle as girdle and hence the name girdle scones.