Girdle Scones - a Rustic Scottish Scone

My home town is called Dunedin which means “little Edinburgh”, there’s a very strong Scottish influence and heritage in this little town of ours. We have a statue of the Scottish poet Robbie Burns in the town centre, a castle called Larnach castle, haggis served now and then, and Octagonal Day once a year where all the pipe bands from all over the country come to compete.

It’s not at all uncommon to see a piper on a street corner busking, or hear the hurl of the pipes drifting out over the city. A man in a kilt walking down the street will not even get a second glance here, unless he has particularly nice legs of course!

Scones are Scottish in origin and very much a part of our cultural heritage, including girdle scones. An interesting fact for you - Did you know that Scone Palace is the place where Scottish kings were crowned?

Why are they called girdle scones? Apparently the Scots refer to a griddle as a girdle and these little scones are not cooked in the oven they are cooked on a hot griddle or frying pan with a little salted butter.

If you are sweltering in the heat in the northern hemisphere and don’t want to turn on that oven, this is the perfect way to make scones. If you are freezing in the southern hemisphere, then treat yourself to some hot scones. See? Perfect, no matter where you live.

Unlike an oven baked scone, these are ever so slightly crisp on the outside, with the gentle flavour of brown butter. They are super fast to make and of course you can use any of the flavour variations that you would with an oven baked scone. Currant, cranberry, sultanas, or cheese would all work well. You could cut them into wedges before you cook them as I have, or make one giant girdle scone and cut into wedges after it’s cooked if you wish. This recipe is easily doubled. Fast to make, great to eat, what more could you ask from a wee bit ‘o bread.

Girdle Scones

Variation from the Edmonds cookbook.

Note: this is not a sweet scone - the mix is plain, if you like a sweet scone you may add 3 Tblspns sugar in the dry ingredients stage.

  • 1 cup flour
  • 2 tspns baking powder
  • 1 Tblspn of butter
  • pinch of salt
  • 1/2 cup of currants
  • approx 1/2 cup of milk

Sift the dry ingredients into a bowl.

Cut or rub in the butter until it resembles fine breadcrumbs.

Add enough milk to make a soft dough and shape into a circle on a lightly floured board. Don’t add in all your milk at once incase you do not need all of it. If your dough looks a little sticky don’t be afraid to add a wee bit more flour.

Roll out to roughly 1.5 cm (1/2 an inch) thick and cut into eight wedges.

Cook on a hot greased girdle, hotplate or frying pan until golden and cooked in the center - this will be roughly 5 minutes on each side.

Snuggle them up on the girdle arranged in the same way you cut them.

When you turn your scone wedges place them gently on the hot surface and only turn once.

Serve hot from the pan, slathered in your favourite jam.