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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. The flat, buttered tattie (potato) scones at the bottom of this picture are girdle (griddle) scones.
Griddle scone: Place of origin ... and salt, but no milk, as the moisture of the potatoes is sufficient. Mix up thoroughly; roll out; shape, cut, and bake on the ...
Their shape comes from being restrained in the pan/griddle by a shallow ring. They have a characteristic flat top with many small pores and a spongy texture which allows butter or other spreads to permeate. [citation needed] Crumpets may be cooked until ready to eat warm from the pan, but are also left slightly undercooked and then toasted.
The griddle scone (or "girdle scone" in Scots) is a variety of scone that is cooked on a griddle on the stove top rather than baked in the oven. This usage is also common in New Zealand , where scones of all varieties form an important part of traditional colonial New Zealand cuisine .
Scottish cuisine (Scots: Scots cookery/cuisine; Scottish Gaelic: Biadh na h-Alba) encompasses the cooking styles, traditions and recipes associated with Scotland.It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.
The original bannocks were heavy, flat cakes of unleavened barley or oatmeal dough formed into a round or oval shape, then cooked on a griddle (or girdle in Scots). In Scotland, before the 19th century, bannocks were cooked on a bannock stane (Scots for stone), a large, flat, rounded piece of sandstone, placed directly onto a fire, used as a ...
This led to stylistic cross-pollination with Shetland and Ireland; the Donegal fiddle tradition is notably more characteristically Scottish in style. This is due to the county's geographic location and rural isolation within Ireland, as well as its general Scottish influence. [3] [4]
Griddle pancake. Bannock; Crumpet (also often served sweet; known as pikelets in some areas of England) Griddle scone; Muffin; Pikelet – name by which crumpets are known in the Midlands and some areas of Northern England; also, an alternative name in Australia and New Zealand for what are generally called drop scones there