English Scones

English Scones
 
2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
4 tablespoons chilled unsalted butter, cut into pieces
3/4 cup milk
 
Preheat an oven to 450 degrees. Lightly grease a baking sheet with solid vegetable shortening.

In a food processor, combine the flour, cream of tartar, baking soda, sugar and salt. Pulse to combine. Add the butter and use on-off pulses until the mixture resembles coarse meal. Transfer to a bowl.

Alternatively, in a bowl, stir together the dry ingredients. Then, using a pastry blender, cut in the butter until the mixture resembles coarse meal.

Make a well in the center of the flour mixture and pour in the milk. Using a fork, mix together until a soft elastic dough forms.

Turn out the dough onto a lightly floured work surface and knead 5 or 6 times until the dough is smooth. Roll out about 3/4 inch thick.

Using a scallop-edged cookie cutter 3 inches in diameter, cut out rounds. Transfer to the prepared baking sheet.

Bake the scones until they rise and are golden brown on top, about 10 minutes.

Serve hot.

Makes 8 to 10 scones.