Griddle scone
![]() Potato scones | |
Alternative names | Girdle scone |
---|---|
Type | Scone |
The griddle scone (most dialects of English) or girdle scone (Scots and Northumbrian English) is a variety of scone which is baked on a griddle or frying pan rather than in an oven.
![plate filled with five different types of scones](http://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Scone_varieties.jpg/220px-Scone_varieties.jpg)
The flat, buttered tattie (potato) scones at the bottom of this picture are girdle (griddle) scones. The other scones on this plate are (clockwise from bottom) a cheese scone, shiny and flat treacle scones, a milk scone, and a fruit scone.
In New Zealand, griddle scones are generally cooked as one large disk shaped mass which is divided into wedges for serving, often with golden syrup or jam.
Name[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Iron%2C_griddle_%28AM_1966.118-1%29.jpg/220px-Iron%2C_griddle_%28AM_1966.118-1%29.jpg)
A traditional griddle (girdle) from Auckland Museum
In the Scots language and the Northumbrian English dialect, a griddle is called a girdle. The transposition of the sounds is due to linguistic metathesis.[1] Therefore, griddle scones are known as girdle scones. This usage is also common in New Zealand where scones, of all varieties, form an important part of the traditional cuisine.
See also[]
- List of quick breads
- Welsh cake – may also be cooked on a griddle
References[]
- ^ Kirkpatrick, Betty (2006-10-01). Concise Dictionary of Scottish Words and Phrases. Crombie Jardine Publishing. p. 60. ISBN 978-1-84839-805-4.
Further reading[]
- Early, Howard; Glenda Morris (1998). Quick Breads. The Crossing Press. ISBN 0-89594-941-5.
Categories:
- British breads
- Quick breads
- Scottish breads
- New Zealand breads
- Bread stubs
- Breakfast stubs