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![](\"http:\/\/www.revolutionsf.com\/bb\/weblogs\/upload\/5\/2175647414b672398ce166.jpg\")
\nI ate this fresh off the pan, but I always thought it tasted better split down the middle and re-toasted with butter and jelly.
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![](\"http:\/\/www.revolutionsf.com\/bb\/weblogs\/upload\/5\/5977408954b67239f9faf0.jpg\")
<\/p>\nHere’s something I made this morning. It’s called a girdle scone, or if you’re speaking to someone non-Scottish and you wish to avoid confusion, just call it a griddle scone.
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\nI ate this fresh off the pan, but I always thought it tasted better split down the middle and re-toasted with butter and jelly.
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Girdle scones were one of four things I cooked while going to college (the other ones being spaghetti carbonara, stir-fried rice with tofu and habaneros, and crepes). I would grill up several pounds of scones, and my roommates and I would eat it with butter while watching Chow Yun-Fat movies and talking about how much we admired the ethereal beauty of Blossom’s friend Six.<\/p>\n
They’re pretty simple to make, possibly the fastest and easiest way to consume flour. Most of the recipes online are from Scottish tourism sites, but they’re pretty much identical to the recipes I used.<\/p>\n
2 cups flour
\n1\/2 t soda
\n1\/2 t of cream of tartar (what does the cream of tartar do? nobody knows)
\n1\/2 t baking powder
\n2 cups Buttermilk (I almost never have buttermilk on hand, so I usually just add vinegar to regular milk to curdle it)
\n2 T butter (preferably melted)
\n1 T sugar or honey (although the Scots use "golden syrup" which just sounds naughty)<\/p>\n
You mix it all up in that order and it should form a slightly sticky dough. Then you form it into thin patties and cook it on a griddle. You can either slightly grease or lightly flour the pan. I prefer the latter.<\/p>\n
I spent my entire college career trying to find the perfect combination of scone thickness, griddle temperature, and cooking time, and it’s always eluded me. I think that if I had let the scones cool a little before slicing them open it would have turned out a lot better.<\/p>\n","protected":false},"excerpt":{"rendered":"
Here’s something I made this morning. It’s called a girdle scone, or if you’re speaking to someone non-Scottish and you wish to avoid confusion, just call it a griddle scone. I ate this fresh off the pan, but I always … Continue reading