Griddle 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]

Griddle scone

Potato scones
Alternative names	Girdle scone Drop scone
Type	Scone

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

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

• List of quick breads
• Welsh cake – may also be cooked on a griddle

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

• Early, Howard; Glenda Morris (1998). Quick Breads. The Crossing Press. ISBN 0-89594-941-5.