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Girdle - a form of 'Griddle', a circular iron plate with hooped handle, suspended or placed over the fire and used for baking scones, oat-cakes, etc. Girdle scones, as their name suggests, should be cooked on a girdle, but as for Scots pancakes they can equally well be cooked in a heavy-based pan or on the hot plate of an electric cooker. To serve, split in two and spread thickly with butter.

1. Sift the flour with the salt and baking powder into a mixing bowl.

2. Stir in the sugar. Rub in the butter.

3. Make a well in the centre of the flour and stir in the milk gradually until a stiff dough is formed.

4. Divide the dough in half and roll out on a floured board into two rounds approx. 1.25 cm (1/2 in) thick. Cut each round into four triangles. Dust with a little flour.

5. Heat the girdle or frying pan until hot.

6. Wrap a small piece of suet in a piece of kitchen paper and use to grease girdle.

7. Cook the scones for about 5 minutes on each side or until risen and golden-brown. Serve immediately.

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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.