Yield: 8 scones
|2 cups||Unsifted all-purpose flour|
|1 teaspoon||Baking soda|
|½ teaspoon||Cream of tartar|
|¼ cup||(1/2 stick) butter|
|\N \N||Vegetable shortening for frying|
1. In large bowl, combine flour, baking soda, cream of tartar, sugar, and salt. With pastry blender or 2 knives, cut the butter in until mixture resembles coarse crumbs.
2. Add buttermilk and egg to dry ingredients and mix lightly with fork until mixture clings together and forms a soft dough.
3. Heat griddle or electric frying pan. Add a little shortening and grease griddle. Drop dough onto griddle in 3 or 4 heaping tablespoonfuls. With back of spoon, spread dough into flattened 3 inch rounds.
4. Cook scones until golden brown on one side. Turn and cook until golden on remaining side and center seems firm when gently pressed.
Remove scones and keep warm until all are baked. Serve warm.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary