Fruity Girdle Scones

I made the plain girdle scones a while ago now and they were good. So this time I thought I’d try these. I’m having a month off chocolate and cake, but I don’t think these count as cakes….

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First off I made the dough. There’s more to this recipe than scone recipes I usually make, it’s not often I use an egg in a scone mix, no idea what difference it makes!

I didn’t measure out the volume of milk I used, but it really wasn’t much before I had a firm dough.

I opted to cut into circles..

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I ended up with 15 scones..

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I have a flat pancake pan, it’s not really a girdle pan but I think it works just as well!

They do start to rise quite quickly when you put them into the pan

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I think the trick is to not have the pan too hot, I did and they were starting to turn very dark on both sides yet felt really soft, almost raw in the middle. So I turned down the heat a bit and that seemed to work better

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Some of them were looking a bit well fired – not burnt!! The second lot were better once I’d adjusted the heat

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Normally I’d be having one or two of these warm with butter, but have also cut out butter this month! I had one or two just as they are and they are good.

Then I tried them with some rhubarb and ginger jam I made earlier this year and that was lovely!

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I have made mine quite small so do think it’s acceptable to have two in one sitting!!

Would I make these again? Yes, simple scone recipe and taste good

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