Girdle Scones

New Zealand Listener, Volume 3, Issue 77, 13 December 1940, Page 53

Girdle Scones

Dear Aunt Daisy, Here is my recipe for girdle scones; I haye used it for years and never had a failure yet; in fact I used this one when I owned a home cookery business. There is a secret, Aunt Daisy, in the

handling of girdle scones when rémoving them from the baking board to the girdle, and if I can explain it to you here, I will. Two heaped teacups flour, half a teaspoon of salt, 3 teaspoons of baking powder and enough milk and water to

make a soft dough. (Half water and half milk should be used, say about 1 breakfastcup, added slowly in case it may be a little too much, for all cups are not the same size.) Roll out to required thickness; some people like a thick scone, and some would rather have a thin scone. Cut into quarters, running the knife ‘through each way. Now here is the secret. When removing the scone from the board, take each quarter separately, with the right hand, and turn it upside down on the left hand, then just slip off the hand on to the girdle. It is the turning of the scone on the hand that makes all the difference, because you have the floured part of the scone on top of scone instead of underneath, which is inclined to keep them from rising. When on the girdle, lightly brush floir from the tops of scones with a small brush or clean cloth. When cooked on one side, turn scone on the other side. Take from the girdle when cooked, and stand on their edges to cool. I hope I have made this clear, and that it will be of use to you and the lady who inquired for it. This is a recipe given to me by a Scots lady. It has always been a great success with me.-"A Stratford Listener." Another listener, writing about girdle scones, says, "One important thing is that, whether thick or thin, no girdle scone should be turned too soon; it must be cooked fairly well through before turning, as that makes it lighter.’ Then comes the question of whether it is an absolute necessity to buy a proper girdle for cooking the scones, or whether a thick iron frying pan would do. An ordinary scone-tray is not thick enough; but one good idea sent in was to use an asbestos mat under a scone-tray, or a frying pan. An Oamaru link says, "Roll girdle scones about a-quatter of an inch thick, and pop them on the girdle as soon as possible, Always roll them quickly and lightly, and from you all the time. I (Continued on next page)

(Continued from previous page) bake them for about seven minutes on one side and then about five minutes on the other. The secret is to have the girdle hot. Use one teaspoon of baking powder to each cup of flour; sift these together with a pinch of salt; mix with milk. When cooked, leave in a tea-towel to steam, piled up. GIRDLE SCONES WITH EGG: Two cups of flour, 2 teaspoons sugar, 2 oz. butter, 1 egg, pinch baking soda, 2 teaspoons baking powder, and milk to make a fairly stiff dough. Rub the butter into the flour after adding the baking soda and baking power and sugar. Then beat the egg, and add along with the milk. Roll out to any shape required and bake on a fairly hot girdle, ten to 15 minutes, then turn the scones and bake the other side.