2 cups flour
1/2 tsp. bicarbonate of soda
1/2 tsp. cream of tartar
1 tbsp. sugar
1 egg
buttermilk (enough to make into batter)

Sieve all the dry ingredients together into a bowl. Make a depression on the middle, break the egg into it, and add a little buttermilk. Beat it thoroughly with a wooden spoon until smooth. Add very gradually more buttermilk and beat until you have a thick, creamy batter.

Grease and heat a heavy iron skillet to a moderately hot level. Drop spoonfuls of the batter onto the skillet to make individual and separate scones until the bottom of the pan is full of them. Expect them to be about three-inches in diameter each.

Cook on the first side until bubbles form and pop through. Then flip and brown the other side.

Serve hot as you would pancakes with butter and syrup, honey, preserves, or jam.

People tell me these are the best "pancakes" they have ever tasted!

Submitted by: Tom Fife