Method: Sift the flour, sugar, baking soda and cream of tartar into a basin. Gradually add the beaten egg and the buttermilk, beating well with a wooden spoon to aerate the butter, until it is an even creamy consistency (similar to that of thick double cream). Allow the mixture to stand for a short while (half an hour to an hour).

Lightly grease a hot girdle (or large heavy frying pan). Drop on the batter, a spoonful at a time, until girdle or pan is full, taking care that the batter is in neat, round shapes. When scones are covered with bubbles on the top and golden brown underneath, turn and cook on other side. Leave on a clean tea-towel and keep covered until cool. Use remaining batter in the same way.

Alternative Ingredients (1) :- 8 oz plain white flour, 2 teaspoons bicarbonate of soda, Large pinch of salt, 1 tablespoon castor sugar, 2 tablespoons oil, 1 egg, Milk to mix.

Alternative Ingredients (2) :- 2 cups of Self-Raising Flour, 2 desertspoons of Castor Sugar, 1 desertspoon of Golden Syrup, . half a teaspoon of bicarbonate of soda, a knob of butter, 1 teaspoon of cream of tartat and 2 eggs.

This is my personal fave, make sure that you add the syrup and butter last - melting the two together first!