250 g all-purpose flour
3 g cream of tartar
2 g baking soda
50 g butter (softened)
25 g white sugar
120 ml milk
20 ml milk (for glazing)
Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with parchment paper.
Sift the flour, cream of tartar, baking soda and salt into a bowl.
Rub in the butter until the mixture is crumbly. Stir in the sugar and milk to mix to a soft dough.
On a slightly floured surface, knead and roll out to ball-sized portions (a bit bigger than golf balls, but if you like your scones bigger than a tennis ball size). Place on the prepared baking sheet. Brush with milk to glaze.
Bake at 425 degrees F (220 degrees C) for 10-15 max (depending on size of balls) minutes then cool on a wire rack. Serve with butter, clotted cream and jam. My kids prefer nutella!