3 1/2 cup flour, all purpose*
6 tbsp baking powder salt
1 tbsp sugar, granulated
1/4 cup shortening or lard
1 egg
1 1/2 cup milk
A Recipe for
Girdle Scones
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
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Vengeance is a dish that can be eaten colld. |
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This Recipe for Girdle Scones is one of thousands in the Recipes-to-go Bread Cookbook.
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This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
This is a recipe for Girdle Scones from the recipe cookbook of Recipes-to-go (Bread)
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Food Tip |
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*Canadian all purpose flour is very hard; the American equilvant is
bread flour This recipes comes from the town of Fergus, Ontario,
founded by two Scots in the 1880s. A girdle is a large cast iron pan.
Heat flat cast iron pan on low heat for 10 to 15 minutes or until
hot. (To test, sprinkle with a little flour; if it browns in 10 to 15
seconds, the pan is hot enough.) Meanwhile in a large mixing bowl,
stir flour, baking powder, salt and sugar; with fingertips, rub in
shortening or lard till crumbly. Whisk egg with 1 cup of the milk.
Make a well in the centre of the dry ingredients; pour in the liquid.
With wooden spoon, stir to make soft, but not sticky dough, adding
more milk as needed. Turn out onto floured board, knead 3 or 4 times.
Pat or roll to no more than 1/4 - 1/2 inch. With sharp knife, cut
into small triangles. Place a few at a time on pan; cook, rotating
scones occasionally for 5 to 6 minutes or until bottoms are browned.
Serve hot. MAKES: approx 2 DOZEN
SOURCE: _From Our Mother's Kitchens_
Serves: 1
Girdle Scones Recipe brought to you by Recipes To-Go