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
Worries go down better with soup. |
| Jewish Proverb |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
Never trust a dog to watch your food. |
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This Recipe for Girdle Scones is one of thousands in the Recipes-to-go Bread Cookbook.
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If you enjoy this Girdle Scones Recipe - you should enjoy the recipe collections you can find on the websites below:
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
This is a recipe for Girdle Scones from the recipe cookbook of Recipes-to-go (Bread)
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
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| Unknown |
*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