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Bannocks and Scones

Appears in

By F. Marian McNeill

Published 2015

  • About
In Scotland, amongst the rural population generally, the girdle until recent times took the place of the oven, the bannock of the loaf.—F. M. McN.

(General Directions)

The girdle should be put on to heat before the dough is mixed. To test the heat, sprinkle a little flour over it. If it browns at once the girdle is too hot; if it takes a few seconds to brown it will do. For scones and bannocks, sprinkle the girdle with flour, unless they are themselves sufficiently floury to prevent sticking; but for Scots crumpets and drop scones grease the girdle very slightly—just enough to prevent sticking—with a piece of suet wrapped in a clean rag. In a word, the girdle is floured for dough and greased for batter.

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