Scottish Plain Scones

Mix salt, bicarbonate of soda, flour and ‘Cream of tartar’ together well. Incorporate butter with your fingers until everything is nice and homogeneous and crumbly together. Add milk until you get a homogeneous dough that just doesn’t stick. Knead briefly.

Roll out the dough on a floured work surface to about 20mm thick. Using a 65mm round cookie cutter, cut out as many pieces as possible. Combine the dough scraps again, knead briefly, roll out, cut out, and so on. Until the dough is used up.

Put them on the baking tray and bake in the oven heated to 220 degrees for about 10 minutes (or until they are risen and golden brown).

Cool on a wire rack and serve lukewarm or cooled.

Have fun with this fine cake!

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