Norhumbrian Girdle Scones

Northumbrian Girdle Scones

4 cups sifted all-purpose flour
1/2 cup butter or shortening
3 teaspoons baking powder
1/8 teaspoon salt
Milk to mix

Rub butter into the four, which has been sifted 3 times with baking powder and salt. Add enough milk to make mixture into fairly stiff dough.
Roll out dough on lightly floured board to 1/4 or 1/2 inch thick. Cut into triangles. Bake on greased girdle or iron frying pan. When delicately browned on one side, turn the scone and brown on the other side.

Split and serve very hot with butter and strawberry jam.
Yield: 1 dozen.