Taken from the recipe book of our Flying Kitchen Chef, Alice McKerrow’s, Grandmother – handwritten, and dated 1914.
½ lb plain flour
½ tsp bicarbonate of soda
½ tsp cream of tartar
½ tsp salt
Milk (preferably that is just on the turn, or buttermilk)
1. Sift flour, bicarb, cream of tartar and salt together.
2. Add milk slowly, cutting through (mixing) with a knife until the mixture is just starting to come together.
3. Pull the dough together by hand – the mixture should be soft and holding together but not sticky.
4. Roll out to approx. ¼ inch thick.
5. Cut rounds or farles (triangles) and place on a hot girdle (lightly greased with fat – butter if available).
6. Turn over when the first side is golden brown.
7. Continue to cook until scone is firm to the touch and centre is cooked.