Scottish scones *** (mspn49a)

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)