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_