Griddle scone
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (February 2013) |
| Alternative names | Girdle scone |
|---|---|
| Type | 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.
In the Scots language and the Northumbrian English dialect, a griddle is referred to as a "girdle". 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. 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.
See also
References
- Early, Howard; Glenda Morris (1998). Quick Breads. The Crossing Press. ISBN 0-89594-941-5.
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |
 | This breakfast-related article is a stub. You can help Wikipedia by expanding it. |