| How To Cook: |
|
|
1. Using a pastry blender, cut the butter into the flour and salt. Mix until the mixture resembles coarse cornmeal. Add the sugar, baking soda, and cream of tartar. Mix well.
|
2. Beat the eggs with the milk and add to the flour, using a wooden spoon, to make a spongy mixture. Place the dough on a well-floured plastic countertop or board and pat it out to ½-inch thickness.
|
3. Cut dough into rounds with a biscuit cutter. Flour your hands and place the rounds on a nonstick cookie sheet and leave for 10 minutes to settle.
|
4. Bake in a preheated oven at 450°F for 8 minutes.
|
5. These should be served with butter and/or jam or with cream and jam for special occasions.
|
|
VARIATIONS:
|
1. Cheese scones: Add ¼ cup grated Cheddar cheese.
|
2. Fruit scones: Add currants or raisins.
|
