Scotch Scones


Rub one pound of fine flour into two ounces of good butter till quite smooth, and then mix into it two ounces of castor sugar and half an ounce of cream of tartar; dissolve a quarter of an ounce of bicarbonate of soda in half a pint of cold milk, and mix it in a basin with the flour &c. into a stiff dough; roll it out about an inch thick on a floured slab or board, and cut it up into any desirable shapes; place them on a floured tin, and bake in a moderate oven for fifteen to twenty minutes. These can be served for breakfast or tea; when required for breakfast the sugar is often omitted. Care should be taken to roll them as little as possible when on the slab.