Autumn larder – Cheese girdle scones
There’s something very satisfying about getting a girdle scone took through perfectly. A throwback to the days before ovens were commonplace and ‘baking’ would’ve been done on a hotplate over the open fire. Remove the cheese and serve with a thick layer of butter and raspberry jam for the ideal mid-afternoon treat.
Cheese girdle scones
225g self raising flour
1 tsp caster sugar
¼ tsp salt
75g mature cheddar cheese
- In a mixing bowl rub the butter into the flour, then add the cheese. In a separate bowl or jug dissolve the salt, and sugar in the milk, then add to the flour, cheese, and butter mix;
- Mix together to form a relatively firm dough, if it’s too wet add a little more flour, too dry, a little more milk;
- Turn out onto a floured surface and roll into a round about 2cm thick, cut into 4;
- Heat the girdle (or frying pan) over a high heat until hot then reduce the temperature to medium when it starts to get too hot on a hand held just above. Season the girdle with sunflower or vegetable oil then throw a little flour on to check the temperature, it should brown fairly quickly but not burn;
- Place the scones on the hot girdle and cook on each side for 6-8 minutes, keeping an eye on the heat being careful not to burn;
- Remove from the heat and allow to cool a little, serve simply with butter melted on, or as an accompaniment to a cheeseboard.