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Edinburgh Scones

2 Cups Flour
1 Cup Buttermilk
1/2 tspn Baking Powder
1/4 tspn Salt
1/2 tspn Cream of Tartar
Sieve dry ingredients and gradually add the buttermilk to make a soft dough. Turn onto a floured board and knead lightly. Roll out 1/2" thick and cut into rounds. Bake in ahot oven or on a hot griddle until light brown underneath and well risen.