Anonymous (not verified)
18 Nov 2008
|Flour||2 Cup (32 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
Sieve dry ingredients and gradually add the buttermilk to make a soft dough.
Turn onto a floured board and knead lightly.
Roll out Vi' thick and cut into rounds.
Bake in a hot oven or on a hot griddle until light brown under- neath and well risen.
Edinburgh Scones Recipe