Griddle 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.
The flat, buttered tattie (potato) scones at the bottom of this picture are griddle scones. The other four types of Scottish scones on this plate are (clockwise from bottom) a cheese scone, treacle scones, a milk scone, and a fruit scone.
 Potato scones | |
| Alternative names | Girdle scone |
|---|---|
| Type | 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
.jpg.webp)
A traditional griddle (girdle) from Auckland Museum
In the Scots language and the Northumbrian English dialect, a griddle is referred to as 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.
- Early, Howard; Glenda Morris (1998). Quick Breads. The Crossing Press. ISBN 0-89594-941-5.
British breads | |
|---|---|
| |
|
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.