Griddle scone

Griddle scone is a type of scone that is cooked on a griddle rather than baked in an oven. They are a traditional part of Scottish cuisine, but are also popular in other parts of the United Kingdom and Ireland.

History

The griddle scone has a long history in Scotland, where it is also known as a "girdle scone". The term "girdle" is a Scottish word for griddle. The use of the griddle for cooking scones dates back to times when ovens were not commonly found in homes. The griddle was a versatile cooking tool that could be used over an open fire.

Preparation and Cooking

Griddle scones are made from a simple dough consisting of flour, baking powder, salt, butter, and milk. Some variations may include sugar for a slightly sweet flavor, or currants or sultanas for added texture and taste.

The dough is mixed until it forms a soft ball, then rolled out and cut into rounds. These are then cooked on a preheated griddle until they are golden brown on both sides. The griddle is typically greased with a little butter to prevent the scones from sticking.

Serving

Griddle scones are typically served warm, often with butter and jam. They can also be served with cream, in a similar manner to a traditional cream tea. In Scotland, they are often served as part of a full breakfast, alongside items such as black pudding, haggis, and fried eggs.

Variations

There are many variations of the griddle scone. In Wales, for example, a similar dish is known as a Welsh cake. These are typically smaller and sweeter than their Scottish counterparts, and are often spiced with nutmeg or cinnamon.

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