Makes 8
8 oz (225g) plain flour
1 level teaspoon bicarbonate of soda
2 level teaspoons cream of tartar pinch of salt
6 fl oz (175ml) milk
Slowly heat a girdle or heavy-based frying pan. These scones must be mixed quickly and should be cooked immediately. Sift the flour, bicarbonate of soda, cream of tartar and salt into a medium- sized mixing bowl.
Make a well in the flour mixture and pour in the milk. Using a table knife, mix together until dough is soft, but not sticky. Turn on to a floured board and knead about 3 times just to smooth the underside. Turn dough smooth side up and divide in half. Pat or roll out each portion to a circle a little less than 1/2 inch (1cm) thick and cut each circle in quarters with a floured knife.
Dust the-hot girdle or pan with flour, place 1 circle of scones on the baking surface and cook for 4-5 minutes. Turn them over with a palette knife and cook for a further 4-5 minutes until scones are dried right through. Tip them on their sides to dry the edges before removing from the pan. Brush off browned flour and sprinkle with fresh flour before cooking the remaining scones. Serve at once. These are like a plain bread you might have them for breakfast in Scotland. They are delicious sliced and spread with butter and marmalade.