Girdle scones(scottish)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Flour |
| ½ | teaspoon | Bicarbonate of soda |
| ½ | teaspoon | Cream of tartar |
| ½ | teaspoon | Baking powder |
| 1 | ounce | Butter |
| 1 | teaspoon | Golden syrup |
| Buttermilk, Or | ||
| Full cream milk OR | ||
| Sour milk | ||
Directions
Tip:- To test for the correct heat of the girdle sprinkle it with a little flour. If the flour browns at once it is too hot; it should take a few seconds to turn colour.
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 posible) to about ¼ inch thick. Cut in rounds. Grease and heat the gridle and, with a slice or broad knife, turn once until brown on both sides. Serve freshly baked, spread with butter.
From the booklet Scottish Teatime Recipes Typed By Ray Watson