Welshcakes are similar to scoooones/scones, but it has currants as well.
http://www.red4.co.uk/Recipes/welsh-cakes.htm
http://www.red4.co.uk/Recipes/sweet-dishes.htm
We used to have a griddle, handed down through the family.
Roger
On 3/26/07, Christopher Walker <[log in to unmask]> wrote:
> English/Scots divide over *scones*: short /o/ versus long. A Scots scone is
> anything between a sort of circular pancake and a flat circular bread baked
> on a girdle. (According to Gavin Douglas, Aeneas ate them along with other
> foodstuffs; however, they weren't used as trenchers, which are mentioned
> separately.) Most, and certainly potato scones, should be cut up into
> triangles. A Southern English scone, on the other hand, is much smaller
> and higher and is shaped like a miniature toque; which is where the
> connection with fine cooking starts and ends. Too often it is made of a
> strange off-white material which gets between the teeth and coats the roof
> of one's mouth. Sometimes it contains currants, presumably so that you can
> measure how much of it you have taken as you bite and proceed to chew.
>
> CW
> _______________________________________________
>
> 'What's the point of having a language that everybody knows?'
> (Gypsy inhabitant of Barbaraville)
>
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