3 c. all-purpose flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. cream of tartar
1 tsp. granulated sugar
1 tbsp. butter
1 1/2 c. buttermilk

Sift flour, salt, baking soda, cream of tartar and sugar together into a bowl. By hand, rub the butter into the flour, making small cornmeal-like granules. Add buttermilk all at once, then working quickly but gently, mix with a dinner knife (spoons overwork the dough, making a tough scone) until the dough is just barely mixed. Add a little more buttermilk if necessary, but don't make the dough sticky.

Divide the dough into quarters. On a floured board, roll out each quarter into a circle 1/4" thick. Cut each circle into into quarters. Bake the scones in batches on a medium-hot (325 degrees), lightly greased griddle for a few minutes (until lightly golden). Turn and cook the other side. Now brown all of the edges by standing the triangles up and leaning against each other for about 30 seconds; repeat with all three edges. As the scones come off the griddle, cool in a tea towel until ready to use. Makes 16 scones.

Scottish scones are delicious straight off the griddle with butter and fresh strawberry jam or lemon curd.