Griddle Scones

SERVES 8

This recipe comes from the cookbook of Lady Stormonth Darling, the wife of Sir James Carlisle Stormonth Darling, a previous director of the National Trust for Scotland, which is now in the care of the Trust. Long ago, when domestic ovens were a rarity, it was usual to make scones over the fire on a heated cast iron plate, but you can still bake scones this way if you have a heavybased frying pan.

230g flour 30g fresh butter Half a tsp bicarbonate of soda 1tbsp lemon juice Milk, as needed

● Into a large mixing bowl, sift together the flour and bicarbonate of soda then rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Gradually add milk as you continue mixing until it forms into a dough. Add the lemon juice half way through the process.

● Turn the dough out on to a lightly floured work surface and knead very lightly for a few minutes.

● Using a rolling pin roll out into a circle slightly smaller than your girdle. Using a knife, cut eight triangular portions (similar to how you cut a pizza).

● Place the scones on to a greased and floured moderately hot girdle and bake until browned and risen. Remove from the heat and serve hot or cold with toppings of your choice.