Ballater Scones Recipe with Cream of Tartar, Flour, Milk, Baking Soda & Butter.
2 teaspoonfuls Cream of Tartar
1 lb (450g) Plain Flour
1/2 pint (250ml) tepid Milk
1 small teaspoonful Baking Soda
3 oz (75g) Butter
Sift the Flour and Cream of Tartar into a basin, and rub in the Butter. Disolve the Soda in the Milk, then add it to the other ingredients. Knead to a stiff paste with your hands. Turn it on to a pastry board and roll out to 1/2 inch (10mm) in thickness.
Cut the rounds and bake in a moderate oven (350F / 180C / Mark 4). When half done, brush lightly with Milk and return to the oven to dry. Serve split open and buttered hot.
Based on the Ballater Scones recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).
Found at RETRO FOOD RECIPES