Heat the girdle.
Sift all the dry ingredients together and mix to a light elastic dough with the buttermilk.
Sprinkle girdle with flour. Turn out the dough onto the girdle, dust with flour and press out lightly to about 1 in (2.5 cm) thick. Cut into four or six triangles, or leave as a whole bannock. Bake about 10–15 minutes on the first side, 5 minutes on the second. Alternatively small scones can be made: drop spoonfuls of the dough into a bowl of flour, coat, drop onto the girdle, press down lightly and bake. Cool on a wire rack wrapped in a towel. Serve warm with butter and preserves or with cheese.
© 1990 Catherine Brown. All rights reserved.