Title: Girdle Scones
Categories: Breads
Yield: 1 Servings

3 1/2 c Flour;all purpose*
6 tb Baking powder
1 ts -salt
1 tb Sugar;granulated
1/4 c Shortening or lard
1 Egg
1 1/2 c Milk

*Canadian all purpose flour is very hard; the American equilvant is bread
flour This recipes comes from the town of Fergus, Ontario, founded by two
Scots in the 1880s. A girdle is a large cast iron pan.

Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot. (To
test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the
pan is hot enough.) Meanwhile in a large mixing bowl, stir flour, baking
powder, salt and sugar; with fingertips, rub in shortening or lard till
crumbly. Whisk egg with 1 cup of the milk. Make a well in the centre of the
dry ingredients; pour in the liquid. With wooden spoon, stir to make soft,
but not sticky dough, adding more milk as needed. Turn out onto floured
board, knead 3 or 4 times. Pat or roll to no more than 1/4 - 1/2 inch. With
sharp knife, cut into small triangles. Place a few at a time on pan; cook,
rotating scones occasionally for 5 to 6 minutes or until bottoms are
browned. Serve hot. MAKES: approx 2 DOZEN

SOURCE: _From Our Mother's Kitchens_

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini