Griddle/Girdle Scones

MEGA BLOGGING MARATHON – APRIL 2018

#87TH BLOGGING MARATHON

THEME – EXPLORE THE FLAVORS – INTERNATIONAL BREAKFAST

DAY 7
“Breakfast like a King, Lunch like a Prince and Dine like a Pauper”

We’re into the second week of the Mega Blogging Marathon. While some have chosen to do 4 different themes for 4 weeks, I challenged myself with International Breakfasts and that too in an alphabetical order. When it came to G, I went from Granola to Green Peas Parathas to Grits. Finally chose Girdle or Griddle Scones from SCOTLAND. I’m a bit partial towards scones as I simply love them. My cousin in London, makes the best scones. Just out of the oven warm scones with butter, jams and clotted cream. Once when she invited my sisters in law and me to breakfast we all had 3 huge scones each, while chatting away and filling our mugs with endless coffee. Its only when we got up to go home we realized how heavy our tummies were.

Long ago when ovens were a rarity, scones were made on a heavy pan called a griddle or girdle as the Scots call it. Thus the name Girdle Scones.These scones are mostly served in wedges. The thick griddle or girdle allows the scones to puff up well over a stove fire. While the English usually enjoy their scones during tea time, the Scots eat them almost anytime of the day, for breakfast, mid morning with coffee, for lunch with soups and salads and in the afternoon with tea. Scones can be served with some ham and eggs too to make a hearty meal. I decided to give the eggs a rest! These scones are so easy to make, no wonder it makes a fine choice for breakfast.

The Scots are known for adding so many variations to the scone.. wheat flour, millet, barley flours, adding oatmeal or bran. They also add nuts, currants, raisins and a variety of spices. I decided to make some, using wholewheat flour and oats. Though my scones got a bit too brown, hubby enjoyed the crusty top and the softer inside. You must try and regulate the heat as you don’t want to crust to get cooked and the middle remains raw. Most of the recipes also add an egg to the dough, I opted to use buttermilk.

My final verdict: I’ve baked scones in the oven and I must say these girdle or griddle ones came out absolutely fine. Since I don’t have a griddle, I placed a tawa under my pan so that gave it the required thickness. There is something magical about mixing butter and jam and spreading it on a scone. Each bite is heavenly (not for my hips though!). Seriously, after this breakfast series gets over, I’ll have to consider going on a diet… with all the butter, eggs, jams and carbs I’m having. We’re not even half way and I’m missing my smoothie.

GRIDDLE/GIRDLE SCONES
Makes 8
recipe source : Renaware.com

1½ cups wholewheat flour
1 cup quick oats
½ cup brown sugar
½ tsp nutmeg powder
1 tsp cinnamon powder
½ tsp salt
2 tsp baking powder
1 tsp soda bicarbonate (baking soda)
50g (approx. ¼ cup) cold butter, cut into small cubes

1. To make buttermilk if you don’t get any, add 1 tbsp vinegar or lemon juice to the cold milk and let it rest for 15-20 minutes.
2. Sift flour, salt, baking powder, soda bicarbonate, nutmeg and cinnamon powder together into a big bowl.
3. Add sugar into the flour and mix well.
4. Rub the butter into the flour mixture using your finger tips. It should resemble like breadcrumbs.
5. Add the oats and raisins. Mix in gently.
6. Add buttermilk and bring the dough together. 
7. Let it rest for 10-15 minutes.
8. Dust the worktop with some flour.
9. Remove the dough from the bowl onto the work top.
10. Gently bring the dough together.
11. Pat the dough into a circle about ½” thick. You may need to dust the top of the dough lightly with some flour so that it does not stick to your fingers when you pat the dough.
12. Dust a sharp knife with flour.
13. Cut the dough into 8 wedges.
14. Heat a griddle or girdle over low medium heat for 5 minutes.
15. Place the wedges on the hot girdle or griddle.
16. Let it become golden brown. Each side may take about 4-5 minutes to cook.
17. Carefully using a spatula, flip the scones over and let it cook till its brown in colour.
18. Repeat steps 15-17 with remaining wedges.
19. Serve warm scones with butter and jam.

F – French Toast – Canada

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