ksul-uasc-mscc227_078

Rose Patterson:

Scotch Scones
Sift 2 cups all-purpose
flour; ½ tsp baking soda;
1 tsp. cream tartar; ½ tsp.
salt; ¼ c. butter, not melted;
½ cup buttermilk.
Method: combine the flour,
baking soda, cream of tartar,
salt and sift together, add
the shortening and blend
in thoroly. Then make a
well in the center and
pour in the buttermilk
it may take a little more
you will need a rather
soft dough and only add
1 tbsp. at a time until the
necessary thickness.
Mix thoroly with hands,
roll out on floured board
to about 1½ inches in thickness.
Cut into squares, then
in triangles. Bake on a
hot griddles on the top
of the stove. Turn to
brown on both sides
or place on a baking
sheet greased, and
brush top with butter
and sprinkle with sugar.
Put in 450°F oven and
bake them until golden
brown & crisp. Served with
plenty of butter and raspberry jam.