White Girdle Scones (Scottish Pancakes)

Calories: 112.4kcal|Fat: 0.8g|Carbohydrates: 22.3g|Protein: 3.4g | 20

recipe ingredients tips

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Delight in Girdle scones: Scottish pancakes with a crumbly texture, perfect with butter and jam or savoury bacon and eggs!

In times when ovens were scarce, scones were crafted on a griddle or “girdle,” as Scots term it. Hence, the moniker “Girdle Scones” emerged, signifying their heritage of being cooked on this traditional pan.

For The Perfect White Girdle Scones

Scottish pancakes should be kept thick!
You can eat them quartered but also round.

What You Need

Flour – Use plain flour.
Cream of tartar – You need 1 teaspoon of cream of tartar
Salt – A pinch of salt.
Buttermilk – a cup of buttermilk

Save Scottish Pancakes for Later

Storing: Refrigerate in an airtight container for up to a week.
Freezing: Wrap cooled pancakes in parchment, then plastic wrap, and freeze in a bag or foil for up to 3 months.
Reheating: Thaw at room temperature or in the fridge, then warm in a toaster or under the grill until heated through.

How to Serve Girdle Scones?

Scots relish their pancakes beyond just breakfast; they’re equally cherished with tea, alongside meals, or as a chilly office snack paired with coffee.

For those with a sweet tooth, opt for the classic butter and jam or a drizzle of honey. And if you crave the savoury, try dunking them in butter and pairing them with a sunny-side-up fried egg for a delightful treat!”

Health Info

Calories: 112.4kcal
Sugar: 0.8g
Sodium: 89.4mg
Fat: 0.8g
Carbohydrates: 22.3g
Fiber: 0.8g
Protein: 3.4g

Girdle Scones Recipe With Buttermilk

Print Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings 16 scones

Calories 112.4kcal

Description

Delight in Girdle scones: Scottish pancakes with a crumbly texture, perfect with butter and jam or savoury bacon and eggs!

Ingredients

450 g flour
1 tsp cream of tartar
½ tsp salt
1 cup buttermilk

Instructions

Sieve the flour into a bowl and add cream of tartar and salt.
Gradually add buttermilk to make a soft dough.
Turn out the dough onto a floured board.
Roll out the dough and cut into 4 equal pieces.
Flatten each piece into a round scone.
Divide each scone into quarters.
Heat a girdle or non-stick frying pan.
Flour the pan lightly.
Place the scones on the hot girdle or pan.
Cook for about 5 minutes on each side until well risen and browned.
Serve warm.

Recipe Notes:

Cooking Tips –
- Thickness: Scottish pancakes should be kept thick.
- Shape: Enjoy them quartered or round.
Storage Tips –
- Refrigerate: In an airtight container for up to a week.
- Freeze: Wrap cooled pancakes in parchment and plastic wrap, then freeze for up to 3 months.
- Reheat: Thaw at room temperature or in the fridge, then warm in a toaster or under the grill.
Serving Tips – Enjoy with tea, jutter and jam or honey.
Plain flour or All purpose flour.
Cream of tartar – You can use 1 teaspoon of homemade or store-bought cream of tartar
A pinch of salt or any spice you prefer.
Buttermilk – a cup of buttermilk. You can make your own.