Scottish Scones *** (Mspn49a)

2 c Flour

1 ts Salt

1 ts Baking soda

2 ts Cream of tartar

3 tb Butter; room temperature

1 ea Egg; room temp light beat

1/2 c Buttermilk; room temperature

In bowl, mix flour, salt, baking soda and cream of tartar. Stir thoroughly. With fingers, rub the butter into the dry ingredients. Gradually stir beaten egg and buttermilk into the flour mix. If it is a bit too moist and sticks to hands, add a bit of flour. Turn the dough onto a lightly floured work surface and knead as little as possible to achieve a soft, pliable dough ball. Divide dough into 2 equal parts. Flatten each with the knuckles into a round disc. About 6" in diameter and 1/2" thick. Prick about a dozen times with fork. Then cut in four sections each. Bake on lightly greased baking sheet until tan. At 375 degrees for about 15 minutes. You can add 1/2 cup raisins or currants if you wish. FROM: SUSAN HOHLWEG (MSPN49A)