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Scottish Scones *** (Mspn49a)

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      Title: SCOTTISH SCONES *** (MSPN49A)
 Categories: Breads, Ethnic
      Yield: 8 Servings
 
      2 c  Flour
      1 ts Salt
      1 ts Baking soda
      2 ts Cream of tartar
      3 tb Butter; room temperature
      1 ea Egg; room temp light beat
    1/2 c  Buttermilk; room temperature
 
  In bowl, mix flour, salt, baking soda and cream of tartar. Stir
  thoroughly. With fingers, rub the butter into the dry ingredients.
  Gradually stir beaten egg and buttermilk into the flour mix. If it is
  a bit too moist and sticks to hands, add a bit of flour. Turn the
  dough onto a lightly floured work surface and knead as little as
  possible to achieve a soft, pliable dough ball. Divide dough into 2
  equal parts.  Flatten each with the knuckles into a round disc.
  About 6" in diameter and 1/2" thick. Prick about a dozen times with
  fork. Then cut in four sections each. Bake on lightly greased baking
  sheet until tan. At 375 degrees for about 15 minutes. You can add 1/2
  cup raisins or currants if you wish. FROM: SUSAN HOHLWEG   (MSPN49A)
 
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