Cream Girdle Scones (Stove-Top Scones)
Cream Girdle Scones are simply griddle scones, which, instead of being baked in the oven, are cooked on a stovetop griddle. They have a taste all their own and you may just fall in love with them.
I have to admit that I’m a “spelling-nazi”.
It’s just how I was born; I can’t help it. I found one of my own typos on my blog this morning and although it was a real typo, I still had a minor heart attack. That said, I did not misspell the word “girdle” in the title above.
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What are Girdle Scones?
Here’s the explanation from Wikipedia:
In the Scots language and the Northumbrian English dialect, a griddle is referred to as a “girdle”. Therefore “griddle scones” are known as “girdle scones”.
So, now that I’ve cleared that up, here’s the next anomaly: I have absolutely no idea why they are called Cream Girdle Scones–maybe they used to be made with cream instead of milk? I’m unsure, but what I do know is that they are delicious.
This is another recipe my mother used to make when I was a little girl growing up in Scotland. It’s perfect for whenever you want to make scones, but don’t want to turn on the oven as they are cooked on a griddle (or you can use a nonstick pan.) They’re very quick to make, and really easy too.
If you would like to make the more well-known baked scones, here’s a great recipe.
My mother actually made the scones in the photos, and she prepared a double batch so that we could have some plain and some with raisins. It’s another great idea to make double the recipe, then cook half and freeze the other half.
By the way, in case you’re wondering: I pronounce SCONE as rhyming with GONE (as in what happens to these when you make them)!
Cream Girdle Scones (Griddle Scones)
adapted from a Lofty Peak recipe
- 8 oz (1 3/4 to 2 cups) sifted, self-raising flour (or all-purpose flour with 2 tsp baking powder)
- 1 oz (1/8 cup) sugar
- 1 oz (1/4 stick) butter
- 4 oz (1/2 cup) milk (I used buttermilk)
- 1 egg
- pinch of salt
- 2 oz (1/4 cup) raisins, or currants–optional
Make the scone dough
Cream the butter and sugar, then add the egg.
Add the milk, then the flour and salt, and mix until…
it comes together into a dough. (If adding raisins, do so at this time.)
Turn out onto floured surface and fold over until smooth and divide in two. Roll out each half and cut into 4 quarters.
Cook the girdle scones
Place on preheated griddle set at about medium high to test, (if some flour turns light brown in a few seconds, it is ready).
Turn the scones when they have risen, and the bottoms are dark colored.
Continue to cook until the other side is also well-colored and scone is cooked entirely.
Remove from heat and cool in a kitchen towel for a few minutes before serving.
Serve while warm with butter, jam and/or cream and some hot tea!
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Cream Girdle Scones (Stove-Top Scones)
Special Equipment
- 1 large bowl
- 1 roller
- 1 griddle
Ingredients
- 1 ¾ cups to 2 cups self-rising flour sifted (or all-purpose flour with 2 tsp baking powder)
- ⅛ cup sugar
- 1 oz butter
- ½ cup milk (I used buttermilk)
- 1 egg
- ⅛ tsp salt
- ¼ cup raisins or currants, optional
Instructions
- In a large bowl, cream the butter and sugar, then add the egg.
- Add the milk, then the flour and salt, and mix until it comes together into a dough. (If adding raisins or currants, do so at this time.)
- Turn out onto floured surface and fold over until smooth and divide in two. Roll out each half and cut into four quarters.
- Place on preheated griddle set at about medium high to test, (if some flour turns light brown in a few seconds, it is ready). Turn the scones when they have risen, and the bottoms are dark colored.
- Continue to cook until the other side is also well-colored and scone is cooked entirely.
- Remove from heat and cool in a kitchen towel for a few minutes before serving.
- Serve while warm with butter, jam and/or cream and some hot tea.
Notes
- Nutrition facts include raisins.
- These freeze beautifully, so make an extra batch and freeze raw or cooked.
Nutrition
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Thank you for this recipe! In my kitchen, 1 3/4 cups of flour was way too much. I wonder if the conversion from ounces to cups didn’t go well. In the future I’ll use 1 1/2 to 1 3/4 cups. Otherwise, great recipe, and they were delicious! Thank you!
Given scone mixtures aren’t usually made by creaming the butter and sugar I would think that’s why they’re called a cream girdle scone or perhaps it was a creamed girdle scone. I’ve made the fruit type though not for years.
Oh, maybe that is the reason, thank you, Alison!
Hello! Baking in the US here. I have heard that self-raising flour is not the same in the US as it is in the UK. I think making my own self -raising flour would be my best option, but I was wondering if you have any recommendations for the ratio of plain flour to baking powder. Or if you suggest a different rising agent instead?
Thank you in advance!
Hi Leslie, you have no idea how different the flours in the UK and Europe are from ours here in the US. You don’t want to get me started on that. However, I have never been able to replicate the flour, but the best results I have come from using White Lily self-raising. It kicks up a TON of dust when sifting, and I hate that aspect of it, but it will give you lovely cakes and bakes, so I will continue using it. Hope that helps!
Since I am gluten and dairy free, can these be made with gluten free flour?
They can, I just don’t know if they’ll turn out okay, Judie. I’ve not tried before. Sorry I can’t be more helpful. Maybe try half a batch?
Stupid question, but since many other scone recipes, more traditionally made in the oven, are shaped into a large disk or square and then have the wedges cut out….
Has anyone considered/tried just baking the wedge, either on stovetop or in oven, and parting the wedges out afterwards? It just seems like it would be much easier, especially for this sort of approach.
Hi there, first of all, I don’t think it’s a stupid question at all, however, I think the reasoning is that the center probably wouldn’t cook properly without the outside being overdone. You can definitely try, but you make want to make the scones a bit more thin. Then again, if they aren’t as thick and are being cooked differently, they won’t be like traditional girdle scones. I personally don’t think it’s a bother to cook them separately. Good luck if you give it a try. CC
I agree The cutting out is a pain and wasteful. Working class people would at one time made the whole batch as you say and cut through when in the tin or on the tray, to portion them out. I just made these and they are delicious. I tried to adapt the recipe tomake the treacle scones my Grannie made they are on the girdle as she called it.
Cutting these as I have done is exactly how you describe, so not sure what you think is wasteful here? Even if circles are cut from the dough, nothing thrown away, so I’m a bit confused.
I grew up with a wonderful Scottish grandma who made these on top of the stove in wedges. I remember floor kind of flying around in the air and these were the most wonderful breakfast treats! I don’t know if the shape really matters, but I become six years old all over again.
Aren’t those the best memories!? So glad you enjoyed them, Susan!
Hello, Christina. Is it possible to make them taller, similar to oven-baked ones? I was thinking about making them in a lidded pan on low heat (I make various breads, biscuits and pizzas this way), but am wondering if they’ll dry out too much. Best wishes, RN
Hi Rosa, your guess is as good as mine on this one, but I’d give your opinion more weight since you make other things this way. Let me know how they turn out if you try! Good luck!
Great made with wholemeal flour and no sugar. Best served with strawberry jam or blue cheese and pickled egg plant. We make these often when caravanning as a bread replacement.
Sounds like soda scones (savory with no sugar), or are you making this recipe without sugar? Good idea for in the caravan! So easy!