---------- Recipe via Meal-Master (tm) v8.01
       Title: Girdle Scones
  Categories: Breads, Canadian
       Yield: 1 servings
   3 1/2 c  Flour;all purpose*                1/4 c  Shortening or lard
       6 tb Baking powder                       1    Egg
       1 ts -salt                           1 1/2 c  Milk
       1 tb Sugar;granulated               
   *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_