Girdle (Griddle) Scones

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For day 2 of breakfast, starting with a letter E-N from this list, I made Scottish girdle scones or griddle scones. Scots refer griddle as girdle and hence the name girdle scones. Scones are cooked in a hot pan or a griddle and the cooking time is faster than the oven baked scones.

Girdle Scones, Scottish Girdle Scones, Scottish Cuisine, Scottish Breakfast

These scones are crisp on the outside and soft in the inside. Scones are cooked with some butter which gives the scones a nice brown color with a burnt butter flavor. The scones I made are not sweet but can be made sweet with addition of about 3 tbsp. of sugar.

Scottish Girdle Scones, Scottish Cuisine, Scottish Breakfast,

I was looking for a savory scone and these were perfect. There is no sugar in the recipe but the raisins make the scones lightly sweetish. I made them for breakfast and ended up eating them even for lunch.

Scottish Girdle Scones, Scottish Breakfast, Scottish Cuisine,

Source: Sunday Hotpants
Total Time: 15 – 20 minutes
Preparation: 5 – 10 minutes
Cooking Time: 10 minutes
Yields: 8 scones


  • 1 cup All Purpose Flour
  • 1 ½ – 2 tbsp. Baking Powder
  • 1 tbsp. Butter cut into small pieces + more for greasing the pan/griddle
  • Pinch of Salt
  • ½ cup of Currants or Raisins
  • ¼ – ½ cups Milk (I used around 1/3 cup milk.)


  • Sift dry ingredients and rub the butter into the flour until it resembles breadcrumbs.
  • If you have not added raisins to the flour, add them now.
  • Gradually add milk to make soft dough. The dough should be soft, somewhat like cookie dough. If the dough is very sticky, add little bit of flour. Shape the dough into a circle on a lightly floured surface.
  • Roll out the dough into ½” thick circle. Rolling pin can be used or can be shaped into a circle using hands.
  • Cut it into 8 wedges. Keep the wedges intact like a circle and do not separate the wedges yet.
  • Heat a girdle with some butter. I used a cast iron pan. Slowly place the scones in the pan and cook until golden brown on medium flame. Turn the scones and cook on the other side until brown and cooked inside. Cook on medium heat for about 5 minutes on each side. Turn the scones only once.
  • Separate the scones and if one wishes, can cook on the sides too. But I did not feel the need to do so.
  • Serve hot with some butter and jam.


  • There scones are not sweet but can add 3 tbsp. of sugar if one wishes.
  • My scones look dark brown and a bit burned but they were not.

Recipes posted this day in 2008: Spinach Rice, Onion Raita and Poni Annam
Recipes I posted this month in 2008, in 2009, in 2011, in 2012 and in 2013.

Blogging Marathon: Checkout what my fellow bloggers are doing this week on blogging marathon page.

Events: This goes to Valli’s Breakfast event

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