Tour Scotland Food Scottish Scones

Scottish Scones probably originated from the Dutch Schoonhrot, a kind of square cake made in the sixteenth century. They were traditionally cooked on an iron girdle which was rubbed with salt and not greased. To make the best scones, handle as little as possible and make as quickly as possible.

Girdle Scones. Makes 4.
8 ounces (225 g) of flour.
One teaspoon bicarbonate of soda.
One half teaspoon cream of tartar.
A pinch of salt.
One half ounce (15 g) of caster sugar.
One quarter pint (150 ml) of buttermilk.
Pre-heat the girdle or a lightly greased frying pan.
Sift the flour, bicarbonate of soda, cream of tartar and salt into a bowl.
Add the sugar and mix well.
Add enough buttermilk to make a fairly stiff dough.
Knead lightly on a floured board until smooth.
Roll out the dough to make a circle about half an inch thick.
Cut the circle into quarters.
Cook the quarters on a hot girdle for about ten minutes on each side or until risen and beginning to brown.
Wrap in a clean cloth and cool on a rack.

Scottish Cooking.