I returned from that trip to Arundel with a slight obsession with cheese scones. We had them twice there – a sturdy savoury one at Motte & Bailey Cafe and a tender flaky one at Belinda’s. Both were served warm and with plenty of butter. Hot savoury salty strong cheesy scones with cold butter… I fell in love.
Alas, we still don’t have an oven at home but I discovered, after a bit of searching, girdle scones… a Scottish type of scone that’s cooked on a girdle, i.e. a griddle. Perfect! Essentially all I’d need is a flat surface over heat – I had that at least! It’s exactly like a scone – simple ingredients, minimising handling of the dough, quick cooking. And even if you do have an oven, with this recipe, there’s no need to preheat it! The scones I made were perfect and puffed up nicely over the heat. Flaky, savoury…. oh boy, time to make another batch.
Cheese Girdle Scones
Makes 8 (serves 2-4)
Adapted from a recipe from Sunday Hot Pants
1 cup plain flour
2 tsps baking powder
1 tbsp cold butter
A pinch of salt
1/2 cup grated mature cheddar
A scant 1/2 cup milk
Combine the flour, baking powder and salt well. Cut in the cold butter until the butter pieces resemble rolled oats. Stir in the cheese.
Add the milk a little at a time, mixing it in each time – you may not need all of it. If it feels too wet, add some flour. But don’t overwork the mixture; use a light hand. Form the soft dough into a round about 1.5 cm thick. Cut this round into 8 wedges.
Heat a frying pan (I used nonstick but I think cast iron would be good too) over medium low heat. Place the round into the pan, keeping the wedges tightly together. Cook them on both sides until they are cooked through and golden brown on their sides. This will be about 5-7 minutes per side. If you’re concerned about the centre not cooking through, you can also put their cut sides directly over the heat.
Serve warm with butter!
For a sweet version, skip the cheese and add some sugar and currants. I reckon these can be easily customised.
Fri, 4 Mar, 2016 at 06:55
Serve with tomato ketchup…?
Mon, 14 Mar, 2016 at 11:44
Oh, I shudder at the thought!
Fri, 4 Mar, 2016 at 08:40
These look great – and so simple!
Mon, 14 Mar, 2016 at 11:45
Thanks! I hope you like them!
Tue, 8 Mar, 2016 at 11:53
this looks amazing!! i want to try making it tomorrow !
Mon, 14 Mar, 2016 at 11:45
I hope the recipe worked for you!
Thu, 14 May, 2020 at 15:49
I regularly make girdle scones from an old family recipe. So I thought I’d try this, I made it, it’s nice but could go a lot further if at the beginning, make a well in the dry ingredients and crack in an egg, I use 6 serving spoons of flour (approx 300g) either plain or self raising.
I don’t put in butter, so there is no rubbing.
For a plain scone I add syrup, 2 swirls of syrup round a knife and mix from the inside picking up the dry ingredients, I also use quarter of a teaspoon cream of tartar.
For a treacle scone, one swirl of treacle and one of syrup
When it all comes together in a nice soft round on the bowl use floured hands and flour the round, I then roll it onto a hot greased and floured large frying pan or a sauté pan, which we use. Approx 5 minutes on each side over a medium heat, I turn it over the sink, be ready when turning it for your spare hand to catch the top of scone and help to slip it to underside of pan, this recipe has been in our family at least 3 generations, enjoy if you decide to make or adapt