Griddle scone

Last updated
Griddle scone
Potato scone with vegetable bake.jpg
Potato scones
Alternative namesGirdle scone
Drop scone
Type Scone

The griddle scone (most dialects of English), which are also known as girdle scone (Scots and Northumbrian English), Drop Scones (Scots), and as a Singin' Hinnie (Northumbrian English) is a variety of scone which is baked on a griddle or frying pan rather than in an oven. [1]

Contents

The flat, buttered tattie (potato) scones at the bottom of this picture are girdle (griddle) scones. The other scones on this plate are (clockwise from bottom) a cheese scone, shiny and flat treacle scones, a milk scone, and a fruit scone. Scone varieties.jpg
The flat, buttered tattie (potato) scones at the bottom of this picture are girdle (griddle) scones. The other scones on this plate are (clockwise from bottom) a cheese scone, shiny and flat treacle scones, a milk scone, and a fruit 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

A traditional griddle (girdle) from Auckland Museum Iron, griddle (AM 1966.118-1).jpg
A traditional griddle (girdle) from Auckland Museum

In the Scots language and the Northumbrian English dialect, a griddle is called a girdle. The transposition of the sounds is due to linguistic metathesis. [2] 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

References

  1. Alan Davidson (2014). The Oxford Companion to Food. Oxford University Press. p. 722-723. ISBN   9780199677337.
  2. Kirkpatrick, Betty (2006-10-01). Concise Dictionary of Scottish Words and Phrases. Crombie Jardine Publishing. p. 60. ISBN   978-1-84839-805-4.

Further reading