Girdle Scones Recipe

* Canadian all purpose flour is very hard; the American equivalent is bread flour. This recipe comes from the town of Fergus, Ontario, founded by two Scots in the 1880s. A girdle is a large cast iron pan.

Step 1

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 Centrex 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_

Things You'll Need

  • 3 1/2c Flour; all purpose*
  • 6tb Baking powder
  • 1ts Salt
  • 1tb Sugar; granulated
  • 1/4c Shortening or lard
  • 1 Egg
  • 1 1/2c Milk

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