Girdled Scones with Currants


griddled sconesNo, not a typo.  These are actually called girdled scones.  Why?  Because apparently the Scots call it a girdle  and not a griddle.  Girdle, griddle what ever you want to call it they are delicious, simple to make and they bring back so many memories of my childhood.

We grew up in Michigan.  My relatives all lived in North Dakota and Minnesota.  We weren’t able to grow up with grandparents a hop, skip and a jump away.  So often times other people “adopted” us into their folds.  Grandma Nagle was one of those people.  She was the mother of one of our neighbors–a dear, dear friend to our family, Rachel Beall.  When grandma Nagle came to visit from Massachusetts she always included us in her shenanigans–and she always made up scones.  Delicious, light, creamy slightly sweet scones.  Warm, topped with butter, it was a bit of heaven.

I had thought about these scones for many years and a couple of years ago I decided to try to find or develop a recipe.  They can be grilled on a griddle or in a skillet on the stove.  Grandma Nagle had a girdle that she would bring with her.  I use a griddle when I make them.

Grandma Nagle Girdle Scones with Currants

1 stick of butter

1/2 cup of sugar

2 eggs

1 cup of liquid (milk, buttermilk, yogurt, half ‘n half, cream)(I use cream)

pinch of salt

3  cups of flour mixed with 4 tsp.  baking powder

1/2 cup currants (you can leave these out, but, why?)


Cream butter until it is pale yellow.  Add sugar and continue to cream until the mixture is smooth.  Add eggs one at a time mixing until each one of well incorporated.  Add cream and continue to mix at a lower speed.  You may have to scrape the sides along the way, depending on your mixer–just make sure everything is well incorporated.

Next add your salt, flour and baking powder and at a low speed mix until just incorporated.

Add currants (You can use raisins but currants are so right for this recipe).

Your dough should be slightly sticking.  If not, add a little more liquid.  It it seems too liquidy to handle, add more flour.

Heat your griddle to about 350 degrees.  If it is a no stick it will not require any additional oil on the griddle.  If it is not a non-stick you may want to give it a quick spray with a cooking spray.

Dump onto a floured surface and knead for just a minute.  Brush a bit of flour onto your hands and work your magic. Divide the dough into 4 equal balls.  Roll out each ball, making sure both sides of the disk have plenty of flour on them.  I actually just use my hands to flatten it out and shape an approximate 8 inch circle.  Cut the disk into 4 triangles and place on griddle.  Do the same for the other 3 disks.

Grill for about 5-7 minutes on each side.  Keep an eye on them because I find griddles are somewhat inconsistent.  When you flip them they should be golden brown on the bottom and have puffed up.  Continue cooking on the other side.

When done, remove from grill and let cool slightly on a wire rack.  Make your pot of tea, pour yourself a cup.  Split open a scone and slather it with butter (okay you don’t have to slather).  Take a bite.  Truly heavenly.