Bannocks and Scones

(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.