1 Cup of flour
¼ teaspoon baking soda
¼ teaspoon cream of tartar
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
1/8 teaspoon nutmeg
½ Tablespoon Sugar
1 Tablespoon butter, melted
1 Tablespoon treacle (molasses)
1/3 + Buttermilk
Sift together the flour, baking soda, cream of tartar, salt, cinnamon, cardamom, nutmeg, and sugar.
Combine butter and molasses. Stir into the flour mixture. Add enough buttermilk to make a soft dough.
Turn out the dough on a floured board. Knead lightly for less than a minute. Roll out until the dough is about ½ inch thick. Cut into four pie-shaped wedges.
Place wedges in a lightly oiled or buttered griddle. Bake for 5 to 6 minutes, when the scones will have risen to almost double their size. Turn over and bake for 3 or 4 minutes on the other side, until lightly browned.
¼ teaspoon baking soda
¼ teaspoon cream of tartar
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
1/8 teaspoon nutmeg
½ Tablespoon Sugar
1 Tablespoon butter, melted
1 Tablespoon treacle (molasses)
1/3 + Buttermilk
Sift together the flour, baking soda, cream of tartar, salt, cinnamon, cardamom, nutmeg, and sugar.
Combine butter and molasses. Stir into the flour mixture. Add enough buttermilk to make a soft dough.
Turn out the dough on a floured board. Knead lightly for less than a minute. Roll out until the dough is about ½ inch thick. Cut into four pie-shaped wedges.
Place wedges in a lightly oiled or buttered griddle. Bake for 5 to 6 minutes, when the scones will have risen to almost double their size. Turn over and bake for 3 or 4 minutes on the other side, until lightly browned.
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