Yield: 4 Servings
3-1/2 c Flour, all purpose*
6 tablespoon Baking powder
1 teaspoon salt
1 tablespoon 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.